Prepare the Chocolate Crust

• Preheat the oven to 325°F (165°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar.
• Mix until the crumbs resemble wet sand.
• Press the mixture firmly into the bottom of the prepared pan.
• Bake for 8–10 minutes, then remove and let cool slightly.

Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the granulated sugar and mix until fully combined.
• Beat in the eggs one at a time on low speed, scraping down the sides of the bowl as needed.
• Add the sour cream, heavy cream, cocoa powder, vanilla extract, and flour.
• Mix until smooth, then gently fold in the melted chocolate.
• Avoid overmixing to prevent excess air from entering the batter.

Bake the Cheesecake

• Pour the cheesecake filling over the cooled chocolate crust and smooth the surface.
• Place the springform pan inside a larger roasting pan.
• Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, taking care not to let water enter the cheesecake.
• Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
• Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.
• Remove from the water bath and allow it to cool completely.
• Cover and refrigerate for at least 6 hours, preferably overnight.

Prepare the Cherry Topping

• In a saucepan, combine the cherries, sugar, and lemon juice.
• Cook over medium heat for 5–7 minutes, stirring occasionally, until the cherries release their juices.
• In a small bowl, whisk together the cornstarch and water until smooth.
• Pour the mixture into the saucepan and stir gently.
• Cook for another 1–2 minutes until the sauce thickens.
• Remove from the heat, stir in the vanilla extract, and let the topping cool completely.

Make the Whipped Cream

• In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract.
• Continue beating until stiff peaks form.
• Transfer the whipped cream to a piping bag fitted with a star tip if desired.

Assemble the Black Forest Cheesecake

• Remove the chilled cheesecake from the springform pan and place it on a serving plate.
• Spread the cooled cherry topping evenly over the surface.
• Pipe decorative swirls of whipped cream around the edges.
• Garnish with chocolate shavings, fresh cherries, and extra cookie crumbs.

Serve and Enjoy

• Refrigerate the assembled cheesecake for another 30 minutes before slicing.
• Use a sharp knife dipped in warm water and wiped dry between cuts for clean slices.
• Serve chilled and enjoy the rich chocolate cheesecake, sweet cherry topping, and fluffy whipped cream.