Instructions

• Lightly spray a 9-inch springform pan with nonstick cooking spray and set aside.
• Place 32 Oreos (whole cookies, filling included) in a food processor and pulse until only small crumbs remain. (Alternatively, put the cookies in a large zip-top bag and crush with a rolling pin.)
• Add 4 tablespoons melted salted butter to the Oreo crumbs and pulse until fully incorporated and the mixture resembles wet sand.
• Evenly press the crust mixture into the bottom of the prepared springform pan. Cover with plastic wrap and place the pan in the freezer while you prepare the filling.
• In a large bowl, combine 16 ounces cream cheese (room temperature), 3/4 cup granulated sugar, and 1/2 cup unsweetened cocoa powder. Using a hand mixer or stand mixer, beat for 3 to 5 minutes, or until the mixture is light and fluffy.
• Add 1 cup sour cream (or plain Greek yogurt) to the cream cheese mixture and beat until thoroughly combined.
• Gently fold in 1 cup cherry pie filling, taking care not to crush the cherries.
• Fold in 8 ounces thawed whipped topping until evenly incorporated.
• Transfer the filling to the frozen crust and spread it evenly. Cover with plastic wrap and refrigerate for a minimum of 4 hours (overnight preferred) until set.
• Before serving, transfer 1 cup whipped cream (or whipped topping) to a piping bag and pipe large swirls around the edge of the cheesecake.
• Spoon the remaining 1 cup cherry pie filling into the center of the cheesecake and gently spread it toward the piped whipped cream swirls.
• Garnish the top with chocolate shavings, release the springform, cut into slices, and serve.