Step 1: Preheat your oven to 325°F (163°C).
Step 2: In a medium bowl, combine the 2 cups of chocolate cookie crumbs with the 1/4 cup of melted unsalted butter. Mix until well combined and the crumbs are moistened.
Step 3: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or your fingers to compact it.
Step 4: Bake the crust for 10 minutes. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
Step 1: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and fluffy. Scrape down the sides of the bowl as needed.
Step 2: Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix, as too much air can cause cracks.
Step 3: Blend in the 1/4 cup of cocoa powder, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract until the batter is smooth and uniformly chocolate-colored.
Step 4: Pour the cheesecake batter evenly over the cooled chocolate cookie crust in the springform pan.
Step 1: Place the springform pan on a baking sheet to catch any potential drips. Bake at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
Step 2: Once baked, turn off the oven and prop the oven door open slightly (about 2-3 inches).
Step 3: Allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
Step 1: Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack.
Step 2: Once cooled, cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to fully set and achieve its creamy texture.
Step 1: Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.
Step 2: Evenly spread the 1 cup of cherry pie filling over the top of the cheesecake.
Step 3: For the chocolate drizzle, combine the 1/2 cup of chocolate chips and 2 tablespoons of heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and melted. Alternatively, melt in a double boiler.
Step 4: Drizzle the melted chocolate over the cherry topping in an appealing pattern. Garnish with fresh cherries for an extra pop of color and freshness, if desired.