Preparation

• Preheat oven to 350°F.
• Tightly wrap a 9 inch springform pan in heavy duty foil. Lightly spray the pan with nonstick cooking spray and set aside.
• Mix together the Oreo cookie crumbs and butter and press into the bottom of the pan. Bake for 8 minutes and cool on a wire rack.
• Boil a pot or kettle of water for the water bath.
• In a small saucepan, warm the heavy cream until hot but not boiling. Pour over chocolate chips and whisk until smooth. Set aside to cool.
• In a stand mixer, beat cream cheese until smooth. Add sugar and mix. Add eggs one at a time, mixing completely. Add vanilla and mix.
• Add chocolate mixture and flour, mixing until smooth.
• Pour the batter onto the prepared crust. Place the springform pan in a larger pan and add boiling water around it. Bake for 60-70 minutes. The center should jiggle slightly.
• Turn off the oven, crack the door, and let the cheesecake rest in the oven for one hour.
• Remove from the water bath, cool completely, then refrigerate for at least 8 hours.
• Before serving, top with cherry pie filling, whipped cream, and chocolate shavings.