Ingredients:
For the Crust:
2 cups chocolate cookie crumbs
½ cup unsalted butter (melted)
For the Filling:
24 oz cream cheese (softened)
1 cup granulated sugar
1 cup sour cream
4 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (melted and slightly cooled)
For the Topping:
1 (21 oz) can cherry pie filling
Optional: Fresh cherries or chocolate shavings for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (160°C).
Mix chocolate cookie crumbs with melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add sour cream and vanilla extract, mixing until combined.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Fold in the melted chocolate until the mixture is evenly combined.
Bake the Cheesecake:
Pour the filling over the prepared crust.
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Add the Cherry Topping:
Once the cheesecake is completely cooled, spread the cherry pie filling evenly over the top.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight.
Garnish with fresh cherries or chocolate shavings before serving.
This rich and creamy dessert is the perfect combination of chocolate and cherries—a showstopper for any occasion! 
