Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan in aluminum foil.

Combine cookie crumbs, melted butter, and sugar. Press firmly into the bottom and about 1/2 inch up the sides. Chill in the fridge for 10–15 minutes.

Beat room-temp cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat until glossy and combined.

Mix in sour cream and vanilla. Add eggs one at a time, mixing gently after each. Fold in the melted chocolate and flour until just combined.

Pour filling into the chilled crust and smooth the top.

If using a water bath, place the foil-wrapped springform pan in a large roasting pan and fill with hot water halfway up the sides. Bake for 55–70 minutes or until the center jiggles slightly.

Turn off the oven and crack the door; let sit inside for 30 minutes.

Remove from water bath, cool to room temperature, then refrigerate at least 6 hours, ideally overnight.

In a saucepan over medium heat, combine cherries and sugar. Cook until cherries release juice, about 5–7 minutes.

Stir in cornstarch slurry and cook until thickened. Remove from heat, and stir in lemon juice and liqueur. Cool completely.

Whip heavy cream with powdered sugar until soft peaks form.

Spread a thin layer of cherry topping on the chilled cheesecake, then pipe or spread whipped cream. Spoon remaining cherries in the center and scatter chocolate shavings.

For clean slices, run a sharp knife under hot water and slice.