Step-by-Step Instructions

Step 1: Prepare the Crust

• Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a mixing bowl, combine chocolate cookie crumbs, melted butter, and sugar until the texture resembles wet sand.
• Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let cool while preparing the filling.

Step 2: Make the Cherry Cheesecake Filling

• In a large bowl, beat cream cheese and sugar together until smooth.
• Add eggs, one at a time, mixing on low speed until just combined. Stir in vanilla extract and sour cream.
• Toss chopped cherries with cornstarch (this prevents them from sinking). Gently fold into the cheesecake batter.
• Pour the batter over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake Bars

• Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 15 minutes (this helps prevent cracks).
• Transfer to a wire rack and let cool to room temperature before refrigerating for at least 3-4 hours (or overnight).

Step 4: Make the Chocolate Ganache Topping

• In a small saucepan, heat heavy cream over medium heat until steaming (do not boil).
• Pour over the chopped chocolate and let sit for 2-3 minutes, then whisk until smooth. Stir in butter for extra shine.
• Pour the ganache over the chilled cheesecake, spreading evenly. Refrigerate for 30 minutes to set.

Step 5: Slice & Serve

• Once the ganache is set, lift the cheesecake out using the parchment paper overhang.
• Slice into 12 squares using a sharp knife, wiping the blade between cuts for clean edges.