- Preheat oven to 275-degrees.
- Add cream cheese in processor and blend 5 minutes on low speed. Add sugar and mix 5 more minutes. Scrape down sides of bowl. Add flour and mix 5 more minutes. Scraped down sides of bowl. Add eggs one at a time, continuing to mix at low speed, pausing after each to scrape sides of bowl. Add vanilla and fold in chopped chocolate.
- Pour mixture into prepared crust.
- Bake in water bath (just a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking) for 2 and 1/2 hours. Turn off oven and let cake rest 1 hour before removing from pan. Cool to room temperature and refrigerate overnight.
3 cups canned dark sweet cherries
2 Tbsp. cornstarch
1/4 cup cherry brandy
2 Tbsp. water
Prepare paste of cornstarch and water. Bring cherries & brandy to boil, add cornstarch paste and stir until sauce thickens.