Black Forest Cheesecake

Heat in 20second intervals stirring in between until the chips have melted and the mixture is smooth with no lumps. Set aside while you make the filling.
In the bowl of a stand mixer with the paddle attachment beat the cream cheese until creamy and smooth. Beat in the sugar and cocoa powder until smooth.
Add the eggs one at a time. Pour in the remaining ½ cup of heavy cream mixing until combined.
Remove the bowl from the stand mixer. Fold in the melted chocolate mixture. Add the vanilla and stir to combine. Pour the batter on top of the cooled cookie crust.
Bake for 65 70 minutes. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
Remove the cheesecake from the oven and let it rest at room temperature for an hour. Then transfer the cheesecake to the refrigerator to chill for 24 hours up to overnight.
Top the cooled cheesecake with the cherry pie filling whipped cream and chocolate curlsshavings.