Preparation

Step 1: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.

Step 2: In a bowl, mix cookie crumbs and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.

Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix until combined.

Step 4: Beat in eggs one at a time, mixing just until incorporated.

Step 5: Stir in melted chocolate until fully combined.

Step 6: Gently fold in cherry pie filling.

Step 7: Pour mixture over the cooled crust and smooth the top. Bake for 55–60 minutes, or until the center is set but still slightly jiggly.

Step 8: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in refrigerator for at least 4 hours or overnight.

Step 9 (Optional): For ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth. Cool slightly, then spread over chilled cheesecake.

Step 10: Top with additional cherry pie filling before serving.