Decadent Chocolate Cherry Cheesecake

Preheat oven to 350°F (177°C).

In a medium bowl, combine the crushed chocolate wafer cookies, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.

Bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Gradually add the granulated sugar and continue beating until well combined and no lumps remain.

Beat in the eggs one at a time, mixing just until each is incorporated. Be careful not to overmix.

Stir in the sour cream and vanilla extract.

In a separate small bowl, whisk together the cocoa powder and melted chocolate until smooth. Add this chocolate mixture to the cream cheese batter and gently fold until just combined and no streaks remain.

Pour the chocolate cheesecake filling over the prepared crust in the springform pan.

Bake for 60-70 minutes, or until the edges are set and the center is still slightly jiggly.

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

Remove the cheesecake from the oven and let it cool completely on a wire rack.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.

Before serving, carefully run a knife around the edge of the pan to loosen the cheesecake.

Remove the sides of the springform pan.

Spoon the cherry pie filling evenly over the top of the chilled cheesecake.

Slice and serve.