1-Getting started with this Black Forest cheesecake recipe: First, prepare the cherry compote by dissolving the corn starch in water, then pit and halve the cherries before cooking them over medium heat with sugar and kirsch for 10-15 minutes until the juices release. Stir in the cornstarch mixture to thicken it, add the almond extract, and chill it completely for the best results.

2-Next, preheat your oven to 350°F (175°C) and make the crust: crushing the chocolate sandwich cookies finely and mixing them with melted butter. Press this mixture into a greased 9-inch springform pan and bake for 10 minutes to set it firmly.

3-Now, for the batter: Beat the softened cream cheese until it’s creamy, then add the sugar and mix well. Incorporate the eggs one at a time, mixing gently to keep the batter light. Add the vanilla extract and sour cream, followed by the melted chocolate and cocoa powder, blending everything carefully.

4-Assembling and Baking: To assemble, spread half the batter over the crust and spoon about 40% of the cherry compote evenly on top. Add the remaining batter to cover it nicely. For baking, prepare a water bath by boiling water and placing the foil-wrapped springform pan inside a larger cake pan and roasting pan, then pour the boiling water into the roasting pan. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the center slightly wobbles.

5-After baking, turn the oven off and let the cheesecake cool inside with the door cracked for 1 hour, then cool it at room temperature for 1-2 hours before refrigerating for at least 6 hours or overnight. Finally, whip the heavy cream with powdered sugar and vanilla until stiff peaks form, and decorate the chilled cheesecake with the remaining cherry compote, piped whipped cream, chocolate shavings, and fresh cherries.