Dark Chocolate Cherry Cheesecake: A Rich Delight

A rich and creamy dark chocolate cherry cheesecake with a chocolate cookie crust and whipped cream topping.

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Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even layer.
Bake for 8–10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Stir in the sour cream and melted dark chocolate until smooth.
Gently fold in the cherry pie filling or chopped cherries.
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Bake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Before serving, spread the whipped heavy cream over the top of the cheesecake.
Garnish with chocolate shavings and fresh cherries if desired.