Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a separate mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
4. Gradually add the granulated sugar and cocoa powder, mixing until fully incorporated and no lumps remain.
5. Add the eggs, one at a time, beating well after each addition, ensuring a smooth consistency. Stir in the vanilla extract until the mixture is well blended.
6. Pour the cream cheese mixture over the prepared chocolate crust in the springform pan, spreading it evenly with a spatula.
7. Bake for 50-60 minutes, or until the center is set and the edges are slightly golden. If the center jiggles, it will firm up as it cools.
8. Remove the cheesecake from the oven and let it cool to room temperature in the pan for about 1 hour.
9. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
10. Before serving, spread the cherry pie filling evenly over the top of the cheesecake.
11. Garnish with dollops of whipped cream and sprinkle chocolate shavings on top for an elegant finish.
12. Slice and serve chilled. Enjoy every decadent bite!