1. Preheat the oven to 325°F. Grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside with foil if using a water bath.

2. Mix the chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan and slightly up the sides.

3. Bake the crust for 10 minutes, then let it cool while preparing the filling.

4. Beat the cream cheese and sugar until smooth. Mix in cocoa powder, sour cream, heavy cream, vanilla extract, and melted chocolate.

5. Add the eggs one at a time on low speed, mixing only until combined.

6. Pour the filling over the cooled crust and smooth the top.

7. Bake for 55 to 65 minutes, until the edges are set and the center still has a gentle wobble.

8. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

9. Cool to room temperature, then refrigerate for at least 6 hours or overnight.

10. Add cherries, cherry juice, sugar, and cornstarch to a saucepan. Cook over medium heat until thick and glossy, then cool completely.

11. Spread the cooled cherry filling over the chilled cheesecake.

12. Whip heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form, then spread over the cherry layer.

13. Heat heavy cream until steaming, pour it over chopped chocolate, let it sit for 1 minute, then stir until smooth.

14. Pour ganache over the cream layer and let a little drip down the sides.

15. Top with chocolate shavings and fresh cherries. Chill for 30 to 60 minutes before slicing.