Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, mix the chocolate cookie crumbs, melted butter, and salt until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy.

Add sour cream, vanilla extract, cocoa powder, and espresso powder (if using), mixing until fully incorporated.

Mix in the melted dark chocolate until smooth, then add eggs one at a time, beating just until combined. Stir in cornstarch and salt to stabilize the batter.

Pour the cheesecake batter over the cooled crust and smooth the top.

Bake for about 55-60 minutes, or until the center is set but slightly jiggly.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour before transferring to the fridge to chill for at least 4 hours (or overnight).

Before serving, top with cherry pie filling mixed with cherry preserves and Kirsch (if using).

In a small bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spread over the cheesecake.

Garnish with chocolate shavings and fresh cherries if desired. Slice and enjoy!