1-First Step: Crush the chocolate sandwich cookies into fine crumbs using a food processor, food chopper, or by placing cookies in a bag and crushing with a rolling pin. Mix the crumbs with melted butter until it resembles wet sand.

2-Second Step: Firmly press the crust mixture evenly into the bottom of a 9-inch springform pan. Cover with plastic wrap and freeze while preparing the filling.

3-Third Step: Beat cream cheese, granulated sugar, and unsweetened cocoa powder in a large bowl with a mixer until light and fluffy, about 3-4 minutes. This step matters for a smooth, mousse-like texture.

4-Fourth Step: Add sour cream and mix until combined.

5-Fifth Step: Gently stir in 1 cup cherry pie filling without crushing the cherries. You want ribbons of cherry, not a totally blended jam.

6-Sixth Step: Fold in whipped topping until evenly incorporated. Stop when the mixture looks consistent and creamy.

7-Seventh Step: Spread cheesecake mixture evenly over the crust in the springform pan. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

8-Final Step: For serving, whip heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes. Pipe whipped cream along the edges, spoon remaining cherry pie filling into the center, then add chocolate shavings on top using a vegetable peeler on a milk chocolate bar.