Cherry Chocolate Raw Cheesecake

Steps

1. Process all base ingredients in a food processor to combine into a fine sticky crumble. Transfer to a 6" springform pan and shape into a flat crust along the base. Freeze while working on next step.
2. Make sure all ingredients are at room temp before getting started. Blend all cherry filling layer ingredients, except the ½ cup additional cherries, in a power blender until completely smooth. Remove a few tbsp of this batter for swirls and set aside on the counter (I used this cake icing pen tool and just filled it up with the mixture).
3. Add in the remaining cherries and pulse a few times to incorporate them into the filling and chop them up slightly (you don't want to blend them too much as otherwise they'll blend into the filling). Transfer ⅔ of this mixture into the prepared pan with the crust (leave the remaining ⅓ in the blender). Smooth out the top and tap the pan on the counter a few times. Then freeze for 15 mins.
4. d="instruction-step-4">4. Add chocolate layer ingredients to the remaining cherry mixture in blender and process until smooth. Carefully spoon this mixture evenly over the cherry layer. Tap the pan on the counter to even the layers out a little. Then use the reserved cherry mixture (see step 2) to create swirls on top of the cake (I added some lines across the cake and encircled the edges with the remaining mixture, then used a tooth pick to swirl some patterns).
5. d="instruction-step-5">5. Freeze for 5-6 hours or overnight. Enjoy! Keep the cake frozen until serving time and freeze leftovers.****