Preheat the oven to 325°F (160°C). Mix crushed chocolate cookies with melted butter until fully coated. Press the mixture firmly into the bottom of a springform pan and set aside.

In a large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each. Blend in sour cream and cocoa powder until rich and creamy.

Pour the filling over the crust. Bake for 55–60 minutes, until the center is just set and edges are slightly puffed. Turn off the oven and let the cheesecake cool inside with the door slightly open to prevent cracking.

Once cooled, spread cherry pie filling generously over the top, covering the surface with bright cherries.

Top with dollops of whipped cream and sprinkle with chocolate shavings. Refrigerate for at least 4 hours or overnight before slicing and serving.