1. Crush chocolate cookies into fine crumbs using a food processor.

2. Mix cookie crumbs with melted butter until evenly combined.

3. Press mixture firmly into the base of a springform pan to form the crust.

4. Chill crust in the refrigerator while preparing the filling.

5. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water; let cool slightly.

6. Beat cream cheese and powdered sugar until smooth and creamy.

7. Add melted chocolate to cream cheese mixture and beat until fully incorporated.

8. In a separate bowl, whip heavy cream to soft peaks.

9. Fold whipped cream gently into the chocolate mixture until light and smooth.

10. Spread filling over chilled crust and smooth the top with a spatula.

11. Cover and refrigerate for at least 6 hours or overnight.

12. Once set, spoon cherry pie filling over the cheesecake evenly.

13. Garnish with fresh cherries and dark chocolate shavings.

14. Slice and serve chilled.