Create the Chocolate Cookie Crust:

1. Preheat oven to 325°F (163°C).
2. Combine cookie crumbs and melted butter in a bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely.

Make the Creamy Cheesecake Filling:

1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
2. Beat in eggs one at a time, mixing well after each addition.
3. Gently fold in sour cream and melted chocolate chips.
4. Pour the filling over the cooled crust.

Bake the Cheesecake:

1. Place the springform pan on a baking sheet to catch any spills.
2. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

Prepare the Sweet Cherry Topping:

1. In a saucepan, combine cherries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
3. Let the topping cool completely before using.

Assemble and Serve:

1. Spread the cooled cherry topping over the chilled cheesecake.
2. Garnish with chocolate shavings and fresh cherries.
3. Refrigerate until ready to serve.