How to make
Preheat the oven to 320°F (160 °C) and heat water for the water bath. Wrap the form in which you will bake with aluminum foil.
Grate 7 oz (200 g) chocolate and put it in the fridge until it's time to use it. Remove the cherries from their syrup. Put the syrup to boil and mix the dissolved corn flour in. Cook and stir over low heat until thickened (1-2 minutes). Allow it to cool.
Beat the cream cheese, powdered sugar and vanilla together on medium speed of the mixer. Add eggs one at a time and beat until you get a smooth and lump-free mixture. Pour 3/5 of the mixture into the form. Arrange the drained cherries on it and leave it aside.
Add the powdered cocoa to the remaining mixture. Mix well and pour it over the cherries. Put the cheesecake to bake in a water bath at 320°F (160 °C) for 60-65 minutes or until the center solidifies. Leave the finished Black Forest cheesecake to cool and put it in the refrigerator for 1 hour.
Then top with the cream prepared from the cherry syrup and starch and leave it to sit in the fridge for another 30 minutes.
Whip the cream to snow and use it to cover the top and sides of the cheesecake and make a decoration of the grated chocolate and maraschino cherries.
