Pre-heat the oven to 325˚F.

Butter the sides and the bottom of a deep 9-inch springform pan.

Process the chocolate water cookies in a food processor until ground into crumbs. Transfer the crumbs to a bowl and stir in the sugar and melted butter until well combined. Press the mixture into the bottom of the 9-inch springform pan.

Air-fry the crust at 325°F for 10 minutes and then set aside.

Melt the semi-sweet chocolate over a double boiler (or in the microwave in 30 second intervals) stirring regularly. Set the melted chocolate aside to cool.

Sift the cocoa powder into the sugar to remove any lumps and stir to combine in a small bowl. With an electric beater, beat the cream cheese until very smooth. Add the sour cream and sugar-cocoa powder mixture and continue to beat on medium-high speed until well combined. Add the vanilla extract and the eggs, one at a time, beating only enough to incorporate the eggs into the mixture. Pour the cooled melted chocolate into the cake batter and stir until combined.

Transfer the batter to the springform pan on top of the pre-baked crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.

Bake at 325˚F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter. Wrap the room temperature cheesecake with plastic wrap and transfer the cheesecake to the refrigerator to chill for at least 2 hours, but preferably overnight.

To make the cherry topping, combine the sugar and cornstarch in a medium saucepan, whisking to break up any lumps. Add the liqueur and the cherries and bring to a boil over medium heat, stirring occasionally. Lower the heat and simmer for a minute or two until the mixture thickens slightly. Set the cherries aside until ready to assemble.

To assemble, run a knife dipped in warm water around the edges of the cheesecake and unmold the cake. Whip the heavy cream into stiff peaks with a whisk or electric beater. Place the whipped cream in a piping bag or zip lock bag with the corner cut off. Pipe swirls or dots of whipped cream around the edges of the cake. Spoon the cherries on top of the cake inside the whipped cream rim and chill until ready to serve.

Cut the cake into wedges and serve, drizzling a little cherry sauce over the top.