1. Crush Oreo cookies into fine crumbs using a food processor or a rolling pin.
2. Mix the Oreo crumbs with melted butter until the consistency resembles wet sand.
3. Press the mixture firmly into the bottom of a springform pan to form the crust.
4. Pre-bake the crust in a 350°F (175°C) oven for 8-10 minutes, then allow it to cool completely.
5. Beat cream cheese in a large mixing bowl until smooth and creamy.
6. Gradually add granulated sugar and unsweetened cocoa powder to the cream cheese, mixing until combined.
7. Incorporate sour cream and vanilla extract into the mixture, blending for a smooth texture.
8. Melt semi-sweet chocolate and fold it gently into the filling mixture.
9. Spread half the cheesecake filling evenly over the prepared crust.
10. Spoon a layer of cherry topping over the cheesecake filling.
11. Add the remaining cheesecake filling over the cherry topping, spreading it evenly.
12. Prepare a water bath by placing the cheesecake in a roasting pan and filling with boiling water halfway up the sides of the pan.
13. Bake the cheesecake at 350°F (175°C) for 30 minutes, then reduce the temperature to 300°F (148°C) and bake for an additional 30-45 minutes, or until set.
14. Remove the cheesecake from the oven and let it cool to room temperature.
15. Refrigerate the cheesecake for at least 6 hours or ideally overnight for full setting.
16. Before serving, top the cheesecake with whipped cream.
17. Garnish the cheesecake with fresh cherries and chocolate shavings or curls for an elegant finish.
18. Slice the cheesecake and serve, enjoying the rich chocolate and cherry flavors in every bite.