Preheat your oven to 160°C (325°F). Grease the springform pan and line the base with parchment paper.

Prepare the crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or plastic bag and rolling pin. Mix the crumbs with melted butter. Firmly press the mixture into the base of the prepared pan. Chill in the refrigerator while making the filling.

Make the filling: In a mixing bowl, beat the cream cheese until very smooth, about 2-3 minutes. Add the sugar and mix until well combined. Add eggs one at a time, mixing well after each addition. Add the melted chocolate, sour cream, and vanilla extract; mix until fully smooth.

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

Bake in the oven in the middle rack for 50-55 minutes, until the center is almost set with just a slight wobble.

Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Prepare the cherry topping: In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries soften and release their juice (about 5 minutes). In a small bowl, mix cornstarch and cold water. Stir into cherries and cook another 2-3 minutes until thickened. Remove from heat and let cool.

Once the cheesecake is cooled, remove from pan and spread the cherry topping over the cheesecake.

Chill in the refrigerator at least 3 hours or overnight before serving.

Slice and enjoy!