Black forest frozen cheesecake

Instructions

• FLIP the base of an 8-in. springform pan upside down. Line base with parchment and reassemble pan.

• COMBINE cherries, sugar and lemon juice in a medium saucepan over medium and cook until cherries are slightly softened, 6 to 7 min. Stir cornstarch and water in a small bowl. Add to cherries and cook, stirring until slightly thickened, 1 min. Set aside to cool slightly.

• PULSE 1 cup of the cherry mixture in a food processor until cherries are finely chopped. Keep remaining cherry mixture in refrigerator for garnish.

• STIR wafer crumbs and butter in a medium bowl. Press into bottom of pan. Freeze for 10 min.

• BEAT cream cheese in a large bowl with an electric mixer until light and fluffy. Beat in condensed milk until smooth, scraping down sides of bowl.

• BEAT cream in another bowl until stiff peaks form. Fold a third into cream cheese mixture until combined. Fold in remaining cream. Stir in chopped cherry mixture until combined. Scrape onto prepared crust and smooth top. Freeze until firm, about 8 hr.

• GANACHE: Heat cream in a small saucepan over medium-high until it comes just to a boil. Pour over chocolate in a small bowl. Let stand for 1 min, then stir until smooth. Stir in corn syrup.

• REMOVE collar from pan, then transfer cake to a platter. Pour ganache over cake immediately, spreading to edges to create a dramatic drip. Heap reserved cherry mixture on top and sprinkle with chocolate shavings. Slice and serve immediately.