Preheat your oven to 325°F (160°C).

In a bowl, mix the chocolate cookie crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a springform pan.

Bake for 10 minutes and let it cool.

In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing until incorporated.

Stir in sour cream and cocoa powder until well blended.

Pour the filling over the cooled crust and smooth it out.

Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and cool the cheesecake slowly.

For the cherry topping, combine cherries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until bubbly and thickened, then let it cool.

Once the cheesecake is cool, remove from the pan, layer with cherry topping, and refrigerate for at least 4 hours or overnight.

Slice the cheesecake into wedges, top with whipped cream, chocolate shavings, and fresh cherries.