Preheat Oven & Prepare Crust: Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan.
Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in heavy cream, vanilla extract, and melted chocolate until fully combined.
Assemble Layers:
Pour half the cream cheese mixture over the crust.
Toss half the cherries with kirsch or cherry juice and spread evenly over the cheesecake layer.
Pour remaining cream cheese mixture over the cherries.
Bake: Bake for 50–60 minutes, until the center is almost set but slightly jiggly. Cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare Cherry Topping: Combine cornstarch and water in a small saucepan. Add remaining cherries and cook over medium heat until thickened, about 5 minutes. Let cool completely.
Serve: Spread cherry topping over the cheesecake and garnish with whipped cream and chocolate shavings. Slice and enjoy!
Serving and Storage Tips
