Prepare the Chocolate Crust

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the Crust

• Bake the crust for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, then incorporate the eggs one at a time, mixing well after each addition.

Add Sour Cream and Cocoa Powder

• Gently fold in the sour cream and cocoa powder until fully combined, ensuring there are no lumps.

Pour Filling into Crust

• Pour the cheesecake filling into the cooled chocolate crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.

Bake the Cheesecake

• Bake in the preheated oven for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Cool and Chill

• Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Prepare the Cherry Topping

• In a saucepan over medium heat, combine cherries, sugar, cornstarch, lemon juice, and water. Cook for 5-7 minutes, stirring gently until the cherries are soft and the mixture thickens. Remove from heat and let it cool.

Top the Cheesecake

• Once the cheesecake is thoroughly chilled, remove it from the springform pan. Spoon the cooled cherry topping over the cheesecake, spreading it evenly.

Serve the Cheesecake

• Slice the cheesecake with a sharp knife, wiping the blade between slices for clean cuts. Serve chilled, garnished with whipped cream if desired.