Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust:
In a bowl, mix together the chocolate cookie crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of the prepared springform pan.
Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add sugar and beat until creamy and well combined.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla extract, sour cream, and flour until smooth and creamy.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight to set.
Make the Cherry Topping:
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