Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well combined and smooth. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the melted chocolate in three parts, stirring until combined after each.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.

Pour the cheesecake batter evenly into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.

Bake for 1 hour. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

To make the cherry mixture, combine the sugar, cornstarch and liqueur (or water) in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

Add the cherries and stir to coat them with the sugar mixture. Cook mixture until the cherries start to soften and let out juices.

Remove from heat when the cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.

Make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Remove the cheesecake from the springform pan and set on a serving plate.

Pipe shells of whipped cream around the outer edge of the cheesecake.

Fill in the center with the cherry topping and sprinkle with chocolate shavings.

Refrigerate until ready to serve. Store well covered. Cheesecake is best eaten within 3-4 days.