1-First Step: Prepare the pan and oven Preheat your oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. This helps the cheesecake release cleanly after chilling. If you are worried about water bath leaks, you can place the cheesecake pan on a baking sheet and bake it with a pan of hot water on the rack below instead of setting the pan directly in water.

2-Second Step: Make the chocolate cookie crust Place the 35 chocolate sandwich cookies in a food processor and pulse until they turn into fine crumbs. If you do not have a processor, place them in a sealed bag and crush them with a rolling pin. Stir the crumbs with the melted salted butter until the mixture looks like wet sand. Press it firmly into the bottom of the prepared pan, making an even layer across the base. Bake the crust for about 10 minutes, then let it cool while you prepare the filling. This short bake helps the crust stay crisp under the creamy cheesecake batter. For a gluten-free version, use certified gluten-free sandwich cookies and follow the same method.

3-Third Step: Cook the cherry filling and topping In a medium saucepan, whisk together the cornstarch and water until smooth. Add the dark sweet cherries, granulated sugar, kirsch, and almond extract. Cook over medium heat, stirring often, until the cherries release their juices and the mixture thickens. This usually takes about 8 to 10 minutes. Once the filling thickens, remove the pan from the heat. Spoon about half of the cherry mixture into a bowl for topping later, and set the rest aside to cool. The filling should be glossy and thick enough to hold its shape when layered. If you are making this dessert without alcohol, orange juice gives a gentle fruity note that works well.

4-Fourth Step: Make the cheesecake batter In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Scrape down the bowl a few times so there are no lumps. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Next, mix in the sour cream and vanilla extract. Add the melted semi-sweet chocolate and cocoa powder, then stir until the batter is deeply chocolatey and fully combined. Try not to overmix at this stage, because too much air can cause cracks. The batter should look thick, smooth, and shiny.

5-Fifth Step: Assemble the layers Pour half of the chocolate cheesecake batter over the cooled crust and smooth the top with a spatula. Spoon most of the cooled cherry filling over the batter, leaving a little for topping. Then spread the remaining cheesecake batter on top, covering the cherries as much as possible. A few cherry swirls are fine if they peek through. For home bakers who like neat slices, this layered style works well because it gives you a clear cherry middle without making the cake too loose. If you want a stronger cherry flavor in every bite, gently swirl a small amount of the filling into the top layer with a butter knife.

6-Sixth Step: Bake gently and cool slowly Bake the cheesecake for about 60 to 75 minutes. The edges should look set, while the center still has a slight jiggle when you tap the pan. If you are using the lower-rack water pan method, the moisture in the oven helps reduce cracking. If your oven runs hot, start checking early so the cheesecake does not overbake. When the cheesecake is done, turn the oven off and crack the door open. Let the cake sit inside for about 1 hour. This gradual cooling helps protect the texture and cuts down on surface cracks. After that, remove it from the oven and let it cool fully at room temperature before chilling.

7-Seventh Step: Chill until firm Once the cheesecake has cooled on the counter, cover it loosely and place it in the refrigerator for at least 6 hours. Overnight is even better. This chill time helps the chocolate cheesecake set up properly and gives the cherry layer time to meld with the rich filling.

8-Eighth Step: Make the whipped cream When the cheesecake is fully chilled, beat the heavy cream, powdered sugar, and vanilla extract in a cold bowl until soft to medium peaks form. Keep it light and fluffy. If you want a slightly sweeter topping, add a little more powdered sugar, but taste as you go.

9-Ninth Step: Finish and decorate Spread or pipe the whipped cream on top of the chilled cheesecake. Spoon the reserved cherry topping over the cream, then decorate with extra fresh cherries and shavings from the small semi-sweet chocolate bar. For neat shavings, use a vegetable peeler and run it along the edge of the chocolate bar. Carefully remove the cheesecake from the springform pan, transfer it to a serving plate, and slice with a sharp knife dipped in warm water. Wipe the knife between cuts for cleaner slices. This Black Forest Cheesecake is rich, so smaller slices are usually just right.