Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, combine 2 cups chocolate cookie crumbs and 1/4 cup melted butter. Mix until the crumbs are evenly moistened.

3. Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a glass or flat measuring cup to compact it.

4. Bake for 10 minutes, then remove from oven and set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese with an electric mixer until smooth and fluffy.

2. Add 1 cup sugar, and continue to beat until well combined.

3. Add 3 eggs, one at a time, mixing well after each addition.

4. Add 1/4 cup cocoa powder, 1/2 cup sour cream, and 1 tsp vanilla extract. Beat until fully incorporated and smooth.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the pre-baked crust in the springform pan.

2. Smooth the top with a spatula.

3. Bake at 325°F for 50–60 minutes, or until the center is mostly set but still slightly jiggly.

4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Step 4: Chill the Cheesecake

1. After oven cooling, remove the cheesecake and let it come to room temperature.

2. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 5: Add Toppings

1. Once the cheesecake is fully chilled, spoon 1 cup cherry pie filling evenly over the top.

2. In a small microwave-safe bowl, melt 1/2 cup chocolate chips with 2 tbsp heavy cream in 20-second intervals, stirring between each until smooth.

3. Drizzle the melted chocolate over the cherry topping.

4. Garnish with fresh cherries if desired.