Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, combine chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to create an even layer.
4. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add sugar and vanilla extract, mixing until well combined.
3. Add eggs one at a time, beating after each addition.
4. Mix in sour cream and heavy cream until the batter is smooth.
5. Fold in the melted chocolate until fully incorporated.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
2. Place the springform pan in a larger baking dish and fill the dish with hot water (about halfway up the sides of the pan) to create a water bath.
3. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 5: Add the Toppings

1. Once chilled, spread cherry pie filling evenly over the top of the cheesecake.
2. Whip the heavy cream with powdered sugar until stiff peaks form, then pipe or spread it over the cherries.
3. Garnish with chocolate shavings.