In a mixing bowl, add in the chocolate crumbs, sugar and melted butter. Stir to combine.
Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom of the pan.
Place in the oven and let bake for 15 minutes.
Remove from the oven and let cool.
In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
Add in the cherry juice and sour cream. Mix until incorporated.
Stir in the chopped cherries and chocolate.
Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
Pour the cheesecake filling into the cooled crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
Place in the oven at 325 degrees and let bake for 1 hour and 30 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge overnight.
In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the ganache comes together. It will look like a chocolate syrup.
Pour the ganache in the center of the chilled cheesecake and spread out with a knife.
Add the stemmed cherries on the edges of the cheesecake.