Start by crushing your chocolate cookies into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan. Chill the crust in the refrigerator for at least 30 minutes.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in granulated sugar and vanilla extract while mixing on low speed. Add the eggs one at a time, mixing gently. Fold in the sour cream and melted chocolate.

In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Stir until bubbling; create a cornstarch slurry and add it to the pan. Cook for 2-3 minutes, until thickened. Set aside to cool.

Once the crust is chilled, pour half of the cheesecake filling over it. Spoon half of the cherry topping over this, then layer the remaining cheesecake filling and cherry topping.

Preheat the oven to 325°F (160°C). Place the pan on a baking sheet and bake for 50-60 minutes. The center should jiggle slightly when done. Turn off the oven, crack the door and let it cool inside for about an hour.

After cooling, transfer the cheesecake to the fridge and let it chill for at least 4 hours, or overnight. Serve garnished with whipped cream and chocolate shavings.