Black Forest Chocolate Cheesecake

Pre-heat the oven to 320°F.
Grease and line a springform pan.
Using a blender, pulse the cookies into crumbs; if a blender is not available, put the cookies in a Ziplog bag and crush them with a rolling pin; transfer to a mixing bowl.
Add the melted butter and mix well.
Press firmly into the bottom of the prepared springform pan and up the sides about 2 inches; place in the refrigerator while you make the filling

In a bowl, over a saucepan of simmering water, melt the chocolate; stirring occasionally; set aside.
Using a stand mixer with the beater attachment or handheld beater, beat the cream cheese and sugar together until smooth and creamy; scrape down the sides of the bowl as required.
Add the vanilla; then the eggs, one at a time, beating until each is well incorporated.
Add the sour cream and salt; beat well and fold through the melted chocolate.
Pour the filling into the cookie base and smooth over the top as much as possible.
Place the pan on the middle shelf of the oven.
Place in the pre-heated oven and bake for around 45 - 50 minutes or until the center is almost set; there should be a very slight wobble in the center.
Remove from the oven and allow to cool, at room temperature, for at least 45 minutes before transferring to the refrigerator to cool completely.

In a medium saucepan, over medium heat, combine the cherries, water, lemon juice and sugar; bring to a boil.
Turn the heat down so the mixture is just simmering; simmer and stirring every so often for about 10 minutes or until the cherries have softened and the liquid has tripled.
In a small bowl, make a slurry using the corn flour and extra water.
Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
Remove from heat and allow to cool completely.

Just before serving, using a medium bowl and an electric mixer, whip the cream.
Pipe around the individual slices to be served and pour the cherry sauce over the top of cheesecake not covered by the whipped cream.