Black Forest Cheesecake

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine chocolate cookie crumbs and melted unsalted butter. Press the mixture into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream until well combined.
Gradually add cocoa powder and cherry liqueur (if using), mixing until smooth.
Pour the cheesecake filling over the prepared crust in the springform pan.
Place the pan in a larger baking dish and fill the outer baking dish with hot water to create a water bath.
Bake in the preheated oven for 55-65 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours, or overnight.
Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter.
Spread canned cherry pie filling evenly over the top of the cheesecake.
Garnish with whipped cream, chocolate shavings, and maraschino cherries before serving.