Preheat Oven: Set your oven to 350°F (175°C).

Make the Crust: In a bowl, combine the crushed Oreos with the melted butter. Mix well, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Prepare the Filling: In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add sour cream, cocoa powder, and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, ensuring each is well-combined before adding the next. Gently fold in the cherry pie filling.

Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-55 minutes, or until the edges are set but the center still jiggles slightly. Allow it to cool completely at room temperature.

Make the Ganache: In a saucepan, heat the heavy cream until it bubbles at the edges. Pour the hot cream over the chopped chocolate in a separate bowl, allowing it to sit for a minute before stirring until smooth.

Chill and Garnish: Pour the ganache over the cooled cheesecake, spreading it evenly. Chill in the refrigerator for at least four hours or overnight for the best results. Before serving, garnish with fresh raspberries, blackberries, and chocolate shavings.