📖 Instructions

1. Let’s get started! First, preheat your oven to 350°F (175°C). Grab your springform pan, and grease it. Then, cut out a circle of parchment paper to line the bottom. This helps with easy removal later. Trust me; you'll thank me later.
2. Now, for that luscious chocolate crust, toss those Oreo cookies (filling and all – yes, really!) into your food processor. Pulse until you have fine crumbs. In a bowl, mix those crumbs with the melted butter until evenly moistened. Press this mixture firmly into the bottom of your prepared springform pan. Pop it into the oven for 8 minutes, then let it cool while you get the filling ready.
3. Time for the cheesecake filling! In your trusty stand mixer, cream together the cream cheese and sugar until it's all smooth and dreamy. Beat in the eggs one at a time, mixing until just combined. Don't overmix, okay? Gently fold in the sour cream, melted chocolate, and vanilla extract. Now, if you're feeling fancy (and you should be!), stir in the kirsch or cherry liqueur. It adds a certain je ne sais quoi.
4. Pour this smooth batter over the cooled chocolate crust. Smooth it out with a spatula. This is where the water bath comes in. Wrap the bottom of your springform pan in foil (very important, or water will seep in). Place it in a larger roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This is key to a crack-free cheesecake.
5. Bake for 65-75 minutes. The center should still have a slight jiggle, but not be liquidy! Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour. This gradual cooling prevents cracking. After that, remove it from the water bath and let it cool completely on a wire rack before refrigerating for at least 4 hours, or, even better, overnight. Patience is a virtue, my friend!
6. While the cheesecake is chilling, let's whip up that cherry topping! In a saucepan, combine the pitted cherries, sugar, cornstarch, lemon juice, and kirsch (if using). Bring to a simmer over medium heat, stirring constantly, until the sauce thickens and the cherries are glazed. Let it cool completely.
7. Once the cheesecake is thoroughly chilled, release it from the springform pan. Spread the cherry topping evenly over the cheesecake. Finish it off with a generous dollop of whipped cream and some chocolate shavings for that extra touch of elegance. Seriously, who could resist this?