Preheat the oven to 350 degrees.

In a food processor, pulse the oreo cookies until you get fine crumbs.

Add in the melted butter and pulse to combine.

Press the crumbs into the bottom of a 9” springform pan.

Place the pan in the oven and bake for 8 minutes.

Remove and let cool.

Increase the oven temperature to 400 degrees.

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

Add in the eggs, one at a time, beating thoroughly each time–add the vanilla with one of the eggs.

Add in the sour cream, flour and salt and beat until smooth and creamy.

Chop up ¾ c of the cherries into small pieces and fold them into the cheesecake.

Pour the cheesecake over the cooled crust. Place the cheesecake in a water bath and bake at 400 degrees for the first 15 minutes.

Decrease the temperature to 275, but do not open the door and let the cheesecake continue to bake for another 50-60 minutes, until the middle is set.

Turn the oven off and let it sit until it cools. Remove and chill for at least 4 hours, best if overnight.

To make the ganache, place the ¼ c of heavy cream in a microwave safe container and heat until simmering.

Pour the cream over the dark chocolate chips and let it sit for 2-3 minutes before whisking to a smooth consistency.

Pour the ganache over the top of the chilled cheesecake, letting it drip down the sides slightly.

To make the cherry topping, place the remaining cherries, cornstarch, and lemon juice into a medium sized saucepan and heat over medium heat until the mixture starts to boil and thicken.

Remove and add the almond extract. Let the mixture come to room temperature before spooning it over the top of the ganache.

To make the whipped topping, place the heavy cream and powdered sugar in a large bowl and beat with an electric mixer until stiff peaks form.

Place into a piping bag and create swirls over the top of the cheesecake as desired.

Garnish with shaved pieces of chocolate (optional).