Preheat the oven to 340°F (170°C). Use a blender or food processor to blend the oreos into a fine crumb. Place the crumbs into a large bowl. Add melted butter into the oreo crumbs and stir to combine evenly.

Run a piece of cold butter on the inside of a springform pan. Cut out a long strip of parchment paper and line the side with it. This is important because it will keep the batter from overflowing. Transfer the oreo mixture into the pan and press it into the bottom and halfway up the sides. Bake the crust in the preheated oven for 8 minutes. Remove it from the oven and let it cool.

Combine cherries, sugar, kirsch (or water), and almond extract in a medium saucepan. Heat on medium heat and stir occasionally. Let it come to a simmer and bubble for 10 minutes, stirring occasionally.

While it simmers, combine cornstarch and 2 tablespoons of water in a separate bowl, stir together.

After 10 minutes of simmering, add the cornstarch and water mixture into the cherry mixture and stir quickly immediately.

Cook the cherry mixture until it thickens and becomes clear, then remove it from the heat.

In a small saucepan or the microwave, heat up the cream until it starts bubbling. Add the chocolate chips into a bowl and pour the cream on top. Let the ganache sit for three minutes then stir until smooth.

In a large bowl or stand mixer, combine sugar and cocoa powder. Stir together and break up any lumps.

Add cream cheese into the cocoa powder mixture and mix until creamy. Scrape down the bowl.

Add sour cream, vanilla extract, and salt into the cheesecake batter. Mix and scrape down the bowl.

Add eggs, one by one, mixing and scraping down the bowl in between each egg.

Add the melted chocolate ganache into the cheesecake batter and mix just until combined. Scrape down the bowl.

Add half of the cheesecake batter into the Oreo crust and smooth the top.

Add three quarters of the cherry filling carefully on top. Then, carefully spoon the rest of the cheesecake batter evenly on top.

Place the baking pans into the oven and carefully pour boiling water into the outermost baking pan. Bake at 340°F (170°C) for 1 hour and 15 minutes. Turn the oven off and leave the cheesecake in the oven for 15 minutes.

Remove the cheesecake and let it cool at room temperature before refrigerating for at least 8 hours.

Remove the ring and parchment paper from the cheesecake.

Bring half a cup of heavy whipping cream to a simmer. Add 1 cup of semi-sweet chocolate chips and let the chocolate melt without stirring for one minute. Then stir it together quickly to combine.

Add 1 cup cold cream, sugar, and vanilla extract into a bowl. Whip to medium peaks, then add yogurt and whip to stiff peaks.

Top the cheesecake with the ganache and pile it with whipped cream. Top with the remaining cherry filling and fresh cherries.