Preheat your oven to 325°F (160°C).

For the crust, combine the crushed chocolate cookies and melted butter in a bowl. Press the mixture into the bottom of a springform pan.

Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.

In a mixing bowl, beat the room temperature cream cheese until smooth. Gradually add the sugar and mix until well combined.

Add the eggs one at a time, mixing gently after each addition.

Stir in the melted chocolate, vanilla extract, and sour cream until completely incorporated.

Pour the cheesecake filling over the crust.

Wrap the outside of the springform pan with heavy-duty foil to prevent leaks.

Place the wrapped pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about an inch up the sides of the springform pan.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center jiggles slightly.

Turn off the oven and let the cheesecake cool in the oven with the door cracked for about an hour for better texture.

Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.

To make the cherry topping, combine the cherries, sugar, and lemon juice in a saucepan over medium heat.

Bring to a simmer and cook until the cherries soften, about 10 minutes. Let it cool slightly.

Pour the warm cherry sauce over the chilled cheesecake before serving. Optionally top with whipped cream.