Preparation Steps

• Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
• Bake the crust for 10 minutes, then set aside to cool.
• Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
• Reduce oven temperature to 300°F (148°C).
• In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Scrape down the sides of the bowl.
• Add the sour cream and vanilla extract and mix on low speed until well combined.
• Add the melted chocolate in three parts, stirring until combined after each.
• Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.
• Pour the cheesecake batter evenly into the crust.
• Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
• Bake for 1 hour. The center should be set, but still jiggly.
• Turn off the oven and leave the door closed for 30 minutes.
• Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
• Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
• To make the cherry mixture, combine the sugar, cornstarch and liqueur (or water) in a medium-sized saucepan over medium heat and stir to combine.
• Add the cherries and stir to coat them with the sugar mixture. Cook mixture until the cherries start to soften and let out juices.
• Remove from heat when the cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
• Make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
• Remove the cheesecake from the springform pan and set on a serving plate.
• Pipe shells of whipped cream around the outer edge of the cheesecake.
• Fill in the center with the cherry topping and sprinkle with chocolate shavings.
• Refrigerate until ready to serve. Store well covered. Cheesecake is best eaten within 3-4 days.