In a food processor, add the sandwich cookies and blend until they are fine crumbs. Add the melted butter and blend until the mixture is moist. Press the crust in the bottom of a 9-inch springform pan.

In the bowl of your electric mixer, beat the cream cheese until smooth. Beat in the sugar, melted dark chocolate, and cocoa powder. Beat in each egg one at a time. Beat in the vanilla extract until just combined. Don't over mix!

Pour the batter into the crust. Bake at 350° for 40-45 minutes or until center is almost set. Remove the cake from the oven and let it cool completely. Chill it overnight.

Heat the heavy cream in a saucepan until warm. Place the chopped chocolate in a bowl and pour the heated cream over the chocolate. Let it sit for a minute then stir until completely smooth.

Let it cool slightly, then pour it over the top of the cake. Chill in the fridge for 30 minutes.

Combine the cherries and cornstarch in a saucepan over medium heat. Stir to combine and heat until thickened, about 5 minutes. Let cool completely.

Remove the cheesecake from the fridge and place the chocolate truffles on the edges. I like to use 8 or 10. Fill the center with the cherry topping. Add the chopped chocolate on top as well as the maraschino cherries. Serve!