An oldy, but a goody! Been around at least 20 years and still


  • 125g plain chocolate biscuits - choc flavoured, NOT choc coated!

  • 75g butter, melted

  • 2 x 250g packets cream cheese (Philadelphia), softened

  • 1/3 cup (75g) caster sugar

  • 2 eggs

  • 200g dark eating chocolate, melted

  • 2 x 85g Cherry Ripe chocolate bars, chopped coarsely

  • 425g can seeded black cheeries in sytup, drained


  • 1.

    Grease side of 25cm springform tin.

  • 2.

    Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press crumb mixture evenly over base of prepared tin. Cover and refrigerate 30 mins or until firm.

  • 3.

    Preheat oven to moderate 180C.

  • 4.

    Meanwhile, beat cheese and sugar in medium bowl with electric mixer until smooth; add eggs, one at a time, beating well between additions. Gradually beat in chocolate, fold Cherry Ripe and cherries into cheesecake mixture.

  • 5.

    Place tin on oven tray. Spread cheesecake mixture into tin over the biscuit base; bake in moderate oven about 50 mins or until set. Cool in oven with door ajar. Cover, refrigerate 3 hrs or overnight.


A friend's daughter was an avid fan of cherry ripes and one afternoon set me a challenge to find or create a cherry ripe cheesecake recipe.
Before the sun set, we delivered her 'treat' and the praise for the cheesecake was high!

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Posted by Philippa WightmanReport
hope you and your brother enjoy it Twilight!
Posted by jackicamReport
Made this recipe in lots of individual cheesecakes for a NYE party - they were fantastic! The flavour is so rich and chocolatey and I used Oreo's without the cream for the base which was great. Soooo glad you put this recipe up cause they were a massive hit!
Posted by Philippa WightmanReport
glad you and your friends enjoyed it Jackie! :-)