Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate graham cracker crumbs, ½ cup sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.

In a large bowl, beat softened cream cheese with ¾ cup sugar until smooth. Add eggs one at a time, mixing after each. Add vanilla, sour cream, and melted chocolate, blending until smooth.

Pour cheesecake filling over cooled crust. Bake for 50 to 60 minutes or until the edges are set, and the center wobbles slightly.

Turn off the oven and crack the door open to cool for 1 hour. Then transfer to refrigerator to chill for at least 4 hours or overnight.

Spread cherry pie filling over the top of the chilled cheesecake and garnish with fresh cherries and chocolate shavings if desired.

Slice and serve the cheesecake to guests or enjoy yourself.