Preheat your oven to 325°F (160°C) and grease the inner surfaces of a 9-inch springform pan.

Wrap the exterior of the springform pan with aluminum foil to prevent leaks.

In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the springform pan.

Bake the crust for 10 minutes and allow to cool completely.

In another bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in melted chocolate, sour cream, and vanilla extract.

Pour the filling over the cooled crust, smoothing the top.

Place the springform pan in a larger roasting pan and add hot water halfway up the sides for a water bath.

Bake for 55 to 65 minutes until the center is set but slightly jiggly. Cool in the oven with the door cracked for an hour.

Chill in the refrigerator for at least 4 hours, preferably overnight.

Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread cherry pie filling on top and add whipped cream around the edges.