The Winter Triangle’s most talked about dessert “Chocolate Mud Cherry Cheesecake Squares” recipe for you to experience at home! Enjoy!
Preheat the oven to 350°F.
Spray pan with vegetable oil and sprinkle cocoa powder into a 9-inch baking pan making sure to dust corners and along the baking pan wall. Discard excess cocoa powder.
In a sauce pan, with an inch of simmering water, place metal bowl on top of sauce pan (a makeshift double boiler) and melt chocolate and butter using a whisk to stir.
Once the chocolate and butter are fully melted whisk in sugar and eggs, one at a time, then add in vanilla and salt. Remove from heat and whisk in sour cream and flour until combined.
Set aside ¼ cup of batter before stirring in the (optional) chopped maraschino cherries.
Spread the rest of the batter evenly in cocoa dusted baking pan.
In a standing mixer, using beater attachment, on medium speed cream both cream cheese and sugar until light and fluffy.
On low-speed beat in egg, maraschino juice, cherry flavoring, sea salt and sour cream until fully incorporated.
Mix in flour.
Evenly spread cheesecake batter onto chocolate mud batter.
Place a dollop of chocolate mud batter on the top of the cheesecake batter. Use skewer to make swirl patterns throughout the cheesecake mixture.
Bake Chocolate Mud Cherry Cheesecake on middle rack in the center of oven for 35 minutes, or until a tester comes out with crumbs adhering to it.
Allow to cool completely before chilling in refrigerator for 6 hours or overnight.
Once chilled either cut or bring to room temperature and cut into squares and serve. Enjoy!