Preparation:

Step 1: Prepare the Crust

In a medium-sized bowl, combine the chocolate cookie crumbs (or crushed Oreos) with melted butter. Mix thoroughly until the crumbs are well-coated with butter. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly spread. Place the pan in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream and vanilla extract into the cream cheese mixture until fully combined. If you want to add a chocolate twist, fold in the cocoa powder at this stage.

Step 3: Assemble the Cheesecake Layer

Once the crust has chilled, spread the cheesecake mixture evenly over the chilled crust in the springform pan. Smooth the top using a spatula, then place the cheesecake back in the refrigerator to set for at least one hour (or overnight for best results).

Step 4: Prepare the Cherry Topping

If you’re using canned cherry pie filling, simply spoon it over the set cheesecake layer. For fresh or frozen cherries, place them in a saucepan with sugar and lemon juice. Cook over medium heat for about 5-7 minutes, or until the cherries release their juices and the mixture thickens slightly. Allow it to cool before spreading it over the cheesecake layer.

Step 5: Chill and Garnish

Once the cherry topping is added, place the cheesecake back in the refrigerator to chill for at least one more hour. If desired, garnish with shaved chocolate, fresh cherries, or a dollop of whipped cream before serving.