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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix chocolate cookie crumbs and melted butter until well combined. Press mixture into the bottom of the prepared pan.
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating after each addition.
Stir in sour cream, heavy cream, and melted chocolate until fully combined.
Pour the cream cheese mixture over the crust in the pan.
Bake for 55-65 minutes or until the center is almost set. Remove from oven and let cool for 10 minutes.
Run a knife around the edge of the pan to loosen the cheesecake. Let cool completely before removing the rim.
Refrigerate for at least 4 hours or overnight.
To make the ganache, heat 1/2 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add 1/2 cup of dark chocolate chips. Stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading evenly.
Before serving, top the cheesecake with cherry pie filling, whipped cream, and fresh cherries.
Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 30 minutes
Kcal: 470 kcal | Servings: 12 servings
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