Chocolate Cherry Cheesecake

Ingredients
2 cups chocolate wafer crumbs (about 32 wafers)
6 tablespoons butter (no substitutes), melted
Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
4 squares (1 ounce each) white baking chocolate, melted and cooled
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans
Topping:
3 squares (1 ounce each) semisweet chocolate
2 tablespoons butter (no substitutes)
1-1/2 teaspoons shortening, divided
1/2 squares (1/2 ounce) white baking chocolate

Directions
In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350F for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. 

Bake at 350F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. 

In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings. 

Source:  Taste of Home