Preheat your oven to 325°F (160°C). In a large mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter, stirring until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, allowing it to set. Once baked, remove from the oven and set aside to cool completely.

In a separate mixing bowl, beat together cream cheese and sugar until the mixture is smooth and creamy, about 2–3 minutes. Add the eggs one at a time, blending well after each addition. Mix in the vanilla extract and sour cream, combining until fully integrated. Carefully fold in the melted semi-sweet chocolate chips, ensuring a uniform chocolate color throughout the filling.

Pour the rich cheesecake filling over the cooled crust in the springform pan, spreading it evenly. Place it in the preheated oven and bake for 50–60 minutes, or until the edges are set, but the center still has a slight jiggle. Once baked, turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour, which helps prevent cracks.

After cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or ideally overnight. This chilling allows the flavors to meld beautifully, enhancing the taste of your Black Forest Cheesecake.

Once your cheesecake is thoroughly chilled and set, spread cherry pie filling generously over the top. For a delightful finish, you can garnish with fresh cherries and sprinkle chocolate shavings for a touch of elegance.

Slice the cheesecake into wedges and serve chilled to your eager guests. Each slice reveals the creamy chocolate filling complemented by the sweet-tart cherry topping, creating a heavenly dessert experience.