Preparation Steps

• Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan, wrapping the exterior with aluminum foil.
• In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Press into the prepared pan to form the crust.
• Bake the crust for 10 minutes, then let it cool completely.
• In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
• Stir in melted chocolate, sour cream, and vanilla until fully combined.
• Pour the filling over the cooled crust and create a water bath by placing the springform in a larger pan filled with hot water.
• Bake for 55 to 65 minutes until the center is set with a slight jiggle.
• Let cool gradually in the oven for about 1 hour, then chill for at least 4 hours in the refrigerator.
• Whip heavy cream with powdered sugar and vanilla until soft peaks form.
• Top the cheesecake with cherry pie filling, pipe whipped cream around edges, and garnish with chocolate shavings before serving.