Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed chocolate cookies with the melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan.

In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth. Add the eggs one at a time, blending well after each addition. Mix in the sour cream and cocoa powder until well combined.

Pour the cheesecake filling over the prepared crust and bake for 55-60 minutes until the center is set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar.

Once cooled, spread the cherry pie filling evenly over the top of the cheesecake. Garnish with whipped cream and chocolate shavings.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.