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BLACK FOREST CHEESECAKE

1 1/2 c chocolate wafer crumbs
1 package cream cheese (250 g), softened
1/4 c melted margarine
1/3 c granulated sugar
2 pouches Knox unflavoured gelatine
1 c dairy sour cream
3/4 c cold water
1 container whipping cream (250 mL)
1 can cherry pie filling (19 oz)
1/4 c almond liqueur (such as Amaretto, divided)
chocolate curls

In a small bowl, combine wafer crumbs and margarine. Press into
bottom of a 9-inch springform pan.

In a small saucepan, add gelatine to water. Stir over low heat
until gelatine is completely dissolved. Add 1/4 c of the gelatine
mixture to the cherry pie filling and stir in 2 t of liqueur. Pour
cherry mixture over the crust; refrigerate until set, about 30
mins. Meanwhile, whip the whipping cream and set aside.

In a large bowl, beat the cream cheese and sugar until light &
fluffy; then stir in the sour cream. Add remaining gelatine mixture
and remaining liqueur. Fold in whipped cream and spread mixture
over cherry base. Refrigerate until set, about 3 - 4 hours or
overnight. Remove side of pan and garnish with chocolate curls if
desired.

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