1. Preheat the oven to 350°F (175°C). Line a 9 inches (23cm) springform tin with baking parchment and set aside. Add the oreo cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add together with the sugar to the bag and mix until well combined. Transfer the crumbs to the baking tin and press to the bottom to get one even layer. Set aside.

 

2. For the filling chop the chocolate and melt in a heatproof bowl in the microwave or over a pot with simmering water. Set aside to cool down a bit. Add the cream cheese to a large bowl and mix until softened. Add the sugar, cocoa, and vanilla extract and mix until well combined. Add the eggs one after another and mix well after each addition – mix only on a lower speed. Add the melted and slightly cooled chocolate and mix in. Pour the mixture into the prepared springform tin and smooth out the top. Bake for 50-55 minutes – the sides should be firm, but the center still a bit jiggly if you move the tin. Turn off the oven, leave the oven door slightly open and let the cheesecake rest for about 10 minutes, then take out of the oven and let cool down completely on a wire rack. When cooled, place in the fridge and let cool overnight.

 

3. For the cherry filling wash, dry and pit the cherries. If you use frozen ones, let them defrost. Try to save all the juices. Add the sugar and cornstarch to a small bowl and mix. Add water, lemon juice, and vanilla extract to a pot and mix. Add the cornstarch-sugar mixture and whisk until there are no more lumps. Bring the mixture to a boil, then add the pitted cherries and let simmer for 6-8 minutes – the cherries should be soft but not mushy and the liquids should have thickened. Take off the heat (if you want to add cherry schnapps, do it now) and let cool down completely. You can prepare the filling in advance and store it up to two days in the fridge until needed.

 

4. To assemble the cake make the whipped cream first by adding the heavy cream, confectioners’ sugar, and vanilla extract to a bowl – whisk until stiff peaks form. Fill the cream into a piping bag with a star tip and decorate the cake. Try to create a barrier at the edge of the cake to keep all the cherry topping on the cake. Add the cherries and decorate with some chocolate shavings. Serve immediately.