No-Bake Black Forest Cheesecake

Crust

1. Combine the crushed chocolate cookies and melted butter in a bowl until well combined.
2. Press the mixture firmly into the base of a 23cm (9-inch) springform pan.
3. Chill the crust in the refrigerator for at least 30 minutes while preparing the filling.

Cherry Layer

1. In a saucepan, combine the drained cherries, 2 tbsp kirsch, cornstarch, and 2 tbsp sugar.
2. Cook over medium heat, stirring constantly, until the mixture thickens into a compote.
3. Remove from heat and let it cool completely.

Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Gradually beat in the 3 tbsp of kirsch until well combined.
3. Gently fold in the whipped cream until the filling is smooth and homogenous.

Assembly

1. Pour half of the cream cheese filling over the chilled crust. Spread evenly.
2. Spoon the cooled cherry compote evenly over the filling layer.
3. Top with the remaining cream cheese filling and smooth the surface.
4. Cover the cheesecake and refrigerate for at least 4-6 hours, or preferably overnight, until firm.

Serving

1. Carefully remove the sides of the springform pan.
2. Top the cheesecake with sweetened whipped cream and sprinkle generously with chocolate shavings.
3. Slice and serve chilled.