1-Start: mixing the crushed cookies, salt, and melted butter, then press it into a springform pan for a solid base. If you don’t have one, a deep-dish pie pan works too, keeping things simple for home cooks.

2-Dissolve the gelatin: in half of the heavy cream and gently heat it to activate. In a separate bowl, beat the cream cheese with powdered sugar and cocoa powder until smooth, then mix in the remaining cream, vanilla, melted chocolate, and the gelatin mixture.

3-Spread the filling: over the crust and refrigerate for at least 4 hours to set. Meanwhile, prepare the cherry sauce by cooking the cherries with sugar, corn starch, and lemon juice until it thickens, then simmer for 1 minute and chill. Once ready, serve the sauce over slices of cheesecake to add a fresh, tangy topping that enhances the rich chocolate flavor.