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Pour one cup of the cheesecake in a baking tray and even the surface with a spatula. Dip the chocolate chips into the heavy whipping cream, one at a time, and place them onto the cheesecake mixture covering the entire tray. Again place a layer of cheesecake and chocolate chips layer.
Layer one cup cheesecake on a second layer of chocolate chips and add a little less than half of the cherry syrup. Dip the chocolate chips into the heavy whipping cream, one at a time, and place them onto the cherry syrup covering the entire tray. Repeat this procedure. Reserve the remaining chocolate chips. Crush them into crumbs and set them aside for later use. Cover the cake with plastic wrap and freeze it for four hours, up to overnight.
As soon as the cake is frozen: prepare the glaze. In a tall bowl whip the remaining cup of heavy whipping cream with an electric mixer until you see a defined trail through the cream. Split one vanilla bean down the middle and remove the seeds. Add the seeds together with a pinch of salt and the powdered sugar. Beat until stiff peaks form. Allow it to cool off until it is ready to use.
Take the cake out of the freezer and invert the tray pan onto a plate. Spoon the whipped cream on top of it. Sprinkle the remaining crumbs onto one side of the cake. Store the cake in the freezer until it is ready to serve.
Finally pour the reserved cherries on top of the cake.
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