Step 1: Preheat Oven

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Step 2: Make the Chocolate Cookie Crust

1. In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
2. Press the mixture firmly into the bottom of the prepared springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the granulated sugar and vanilla extract, mixing until well combined.
3. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
4. Mix in the sour cream and cocoa powder until smooth.
5. Stir in the melted chocolate until fully incorporated.

Step 4: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled chocolate cookie crust, smoothing the top with a spatula.
2. Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
3. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.

Step 5: Prepare the Cherry Topping

1. In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, and vanilla extract. Cook until the mixture starts to thicken and bubble, about 5-7 minutes. Remove from heat and let cool.

Step 6: Assemble and Serve

1. Once the cheesecake is fully chilled, spread the cherry topping evenly over the top.
2. Garnish with whipped cream, chocolate shavings, and fresh cherries, if desired.