In a food processor, grind the chocolate cookies until they turn into cookie flour. Mix in a bowl with the melted butter until a uniform dough forms.
Grease a round springform pan with cooking spray and place the cookie base. Press the base with your fingers until it covers the entire bottom of the mold and the sides.
In an electric mixer, beat the cream cheese with the sugar until fluffy. Add the flour, vanilla, and cream, and continue mixing. Add 1 egg at a time and beat for 30 seconds quickly. Pour the mixture into the mold over the cookie base.
Place the cherries in a blender and pour into a small pot. Cook over medium heat until it starts to boil. Add the jam and Kirsch and let it boil for 10 minutes. Remove from heat and allow to cool for 5 minutes.
To create the design with a spoon, place circles of the cherry mixture on the cake. Then take a knife and run it through the circle to create the heart shape.
Bake the cheesecake for 20 minutes or until firm. Remove from the oven and let it cool. Refrigerate for at least 2 hours before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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