Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a measuring cup for a smooth finish.
4. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully incorporated.
3. Slowly mix in the melted dark chocolate until evenly combined.
4. Add the eggs one at a time, beating on low speed after each addition to avoid overmixing.

Step 3: Assemble and Bake

1. Pour the chocolate cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Place the springform pan on a baking sheet to catch any drips.
3. Bake the cheesecake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracks.

Step 4: Make the Cherry Topping

1. In a medium saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5–7 minutes).
3. Remove from heat and let cool to room temperature before spreading over the cheesecake.

Step 5: Chill and Serve

1. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
2. Carefully release the springform pan and transfer the cheesecake to a serving plate.
3. Slice and serve chilled, garnished with whipped cream or chocolate shavings if desired.