Black Forest Tart

1-1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter, melted

Filling:
1/2 cup butter
6 squares (1 ounce each) semisweet chocolate, chopped
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup all-purpose flour

Topping:
1 can (21 ounces) cherry pie filling
2 squares (1 ounce each) semisweet chocolate, chopped
1 tablespoon heavy whipping cream

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Add flour; mix well.

Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

Spread pie filling over the top. In a small microwave-safe bowl, combine chocolate and cream. Microwave on high for 20-30 seconds or until chocolate is melted; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Makes 12 servings.