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1-1/4 cups (300ml) chocolate wafer crumbs
Filling:
In bowl, combine crumbs, coconut and butter. Press onto bottom of a 9" (23cm) spring-form pan; chill.
Drain cherries, reserving juice in measure. Set aside 12 cherries for topping. Add water to juice to yield 1 cup (250ml); divide in half.
In food processor or blender, combine cottage cheese, cream cheese, sugar, and half of cherry juice. Puree until smooth. Stir gelatin into remaining juice; let stand 1 minute; stir over low heat until gelatin is completely dissolved, about 5 minutes.
Process with cream cheese mixture until well blended. Chill until partially thickened, about 10 minutes.
Whip cream until stiff peaks form; fold into cream cheese mixture. Fold in cherries; turn onto prepared crust. Garnish with reserved cherries. Melt chocolate chips over hot, not boiling, water. Drizzle chocolate over cheesecake. Cover and chill until set, about 3 hours.
To serve: Loosen cheesecake around sides of pan with sharp knife, release springform and remove side of pan.
Poster's Notes:
Posted by Nana Gloria
1/2 cup (125ml) desiccated coconut
1/3 cup (75ml) butter or margarine, melted
1 jar (375ml) maraschino cherries
1 cup (250ml) cottage cheese
1 package (250g) cream cheese
1/3 cup (75ml) sugar 75ml
2 envelopes unflavoured gelatin
1 cup (250ml) whipping cream
2 tbsp. (25ml) semi sweet chocolate chips
Helpful Hint: Store unopened maraschino cherries at room temperature. Once jar seal is broken, refrigerate. Just looked so good to me, wanted to share. Gloria in Florida (All this because I was looking for Thomas' Date & Nut Bread)