Preparation:

Step 1: Prepare the Crust

Preheat the oven to 325°F (160°C). In a medium-sized bowl, combine the chocolate cookie crumbs and melted butter. Stir well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Set aside while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream, then gradually add the melted and cooled semi-sweet chocolate. Mix until the batter is well combined and smooth.

Step 3: Assemble the Cheesecake

Pour half of the cheesecake batter over the prepared chocolate crust, smoothing it into an even layer. Spoon half of the cherry pie filling (or cherry preserves) evenly over the batter. Use a knife or skewer to gently swirl the cherry filling into the batter, creating a marbled effect. Add the remaining cheesecake batter and top with the remaining cherry filling, again swirling the mixture lightly.

Step 4: Bake the Cheesecake

Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. After cooling, transfer the cheesecake to the fridge and let it chill for at least 4 hours or, ideally, overnight.

Step 5: Prepare the Chocolate Ganache Topping

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips in a separate bowl and let it sit for 1-2 minutes. Stir until the ganache is smooth and glossy. Allow it to cool slightly before pouring it over the chilled cheesecake, spreading it evenly over the top.

Step 6: Garnish and Serve

Garnish your cheesecake with fresh cherries and chocolate shavings for an elegant finishing touch. Refrigerate the cheesecake for an additional 30 minutes to allow the ganache to set before slicing and serving.