An oldy, but a goody! Been around at least 20 years and still
Grease side of 25cm springform tin.
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.
Preheat oven to moderate 180C.
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.
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!