Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of a springform pan and bake for 10 minutes.

In a mixing bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well, then stir in sour cream, vanilla extract, cocoa powder, and dark chocolate until fully incorporated.

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 1 hour. The center should be slightly jiggly. Turn off the oven and let cool with the door ajar for 1 hour.

Refrigerate the cheesecake for at least 6 hours or overnight, covered with plastic wrap.

Whip heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cheesecake, then spoon cherry pie filling on top.

Garnish with chocolate shavings or curls and fresh cherries before serving.