1. Preheat oven to 350°F.
2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.
3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.

Prepare cheesecake:

In a medium microwave-safe bowl, combine milk and chocolate and heat in microwave 20-30 seconds at a time, stirring each time, whisk until mixture is completely smooth. Set aside.

1. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
2. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.
3. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.
4. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.
5. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
6. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.

Decoration:

Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward center.

1. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip. Pipe swirls around border of cheesecake.
2. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving.
3. Store airtight in the refrigerator for up to three days.