Preheat the oven to 350°F (175°C).

In a medium bowl, combine the crushed chocolate sandwich cookies with melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake the crust for 5 minutes to set it, then remove from the oven and set aside to cool.

In a heatproof bowl, combine the chopped bittersweet chocolate and milk. Melt together over a pot of simmering water (double boiler method) or in the microwave in short intervals, stirring until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add granulated sugar, cocoa powder, and vanilla extract to the cream cheese, mixing until well combined.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Gradually mix in the melted chocolate mixture until the batter is uniform and smooth.

Pour the cheesecake batter over the cooled crust in the springform pan, spreading it evenly.

Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.

Carefully transfer the setup to the preheated oven and bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.

Once baked, remove the cheesecake from the water bath and allow it to cool to room temperature.

After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

Once the cheesecake is thoroughly chilled, spread the cherry pie filling evenly over the top.

In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Pipe or dollop the whipped cream around the edges of the cheesecake for decoration.

Garnish with chocolate curls for an elegant finish.