The first cheesecake I ever made that was really cheesecake (vs. the ersatz pie cherries in a can with cream cheese, whipped topping and graham cracker crust) was from a Bon Appetit recipe. It called for chocolate wafers to be crushed to make the crust; I had no idea what they meant and so for years made the crust by crushing Oreos from which I first removed and discarded the filling.
The recipe calls for a 9 inch spring form pan; I use a 10 inch one because I worry less about spilling the batter putting it in the oven. This means the cake isn't quite as thick so be careful not to over bake it.
That said, I'd probably go with the Martha Stewart recipe. I confess to not bother with baking in a water bath; it's a PITA and I'm lazy. Don't really care if there's a crack, just don't over bake. Cracks can be covered with cream etc.
Black Forest Cheesecake
Bon Appetit February 1985.
Cherry Topping
1 pound frozen unsweetened cherries, thawed
1/4 cup kirsch
1/4 cup (about) Morello cherry syrup (available at specialty foods stores) or sour cherry syrup
Chocolate Crust
8 1/2 ounces chocolate wafer cookies
6 tablespoons (3/4 stick) well-chilled butter, cut into 1/2-inch pieces
Chocolate Filling
1 1/2 cups whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 teaspoon vanilla
1 cup whipping cream, well-chilled (I use heavy whipping cream.)
2 tablespoons sugar
1 tablespoon kirsch
Chocolate curls (optional)
Procedure
For topping: Soak undrained cherries and kirsch in small bowl 6 hours.
Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Reserve liquid.
Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries and add to skillet. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)
For crust: Generously butter 9-inch springform pan. Finely crush cookies in processor, using on/off turns. Cut in butter until mixture begins to gather together, using on/off turns. Press crumbs into bottom of pan and up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.
Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a time until just combined. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Cool completely on rack. Top pan with paper towels and cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread cherry topping over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Spoon into center of cake. Top with chocolate curls if desired. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.
