Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.

In a mixing bowl, combine the chocolate cookie crumbs with melted butter until the mixture resembles wet sand. Press this into the bottom of the prepared springform pan to form the crust.

Bake for 10 minutes, then let it cool.

In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy.

Add in the vanilla extract, eggs (one at a time), and sour cream. Mix well until fully blended.

Pour this mixture over the cooled crust, smoothing out the top with a spatula.

Pop the cheesecake into the oven and bake for 50-60 minutes until the center is set but remains slightly wobbly.

Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for another hour.

Once cool, refrigerate the cheesecake for at least 4 hours, preferably overnight.

Before serving, spoon the cherry pie filling over the top, and finish it off with dollops of whipped cream.