Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. Mix the chocolate cookie crumbs with the melted butter until fully combined.
3. Firmly press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Make the Filling:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until well blended.
3. Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next.
4. Gently fold in the melted chocolate until evenly combined.

Bake the Cheesecake:

1. Pour the filling over the cooled crust.
2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.

Add the Cherry Topping:

1. Once the cheesecake is completely cooled, spread the cherry pie filling evenly over the top.

Chill and Serve:

1. Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
2. Garnish with fresh cherries or chocolate shavings before serving, if desired.