3 cups fine chocolate water crumbs (about 60 wafers)
½ stick (¼ cup) unsalted butter, melted and cooled
16 oz. can pitted dark sweet cherries, drained
2 Tbsp. kirsch
1 ½ lbs. cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
5 oz. semisweet chocolate, melted and cooled
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In a bowl with a fork stir together 2 cups of the wafer crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1 ½ inches up the side of a buttered 10 inch springform pan.
In a small bowl let the cherries macerate in the kirsch for 30 minutes.
In a bowl with an electric mixer beat the cream cheese until it is fluffy, add the sugar, a little at a time, and beat the mixture until it is combined well.
Add the eggs, one at a time, beating well after each addition, add the sour cream and the chocolate, and beat the mixture until it is combined well. Fold in the cherry mixture gently but thoroughly and pour the mixture into the crust.
Bake the cheesecake in the middle of a preheated 275o oven for 1 hour and 15 minutes, or until the center is set.
Turn the oven off and sprinkle the remaining 1 cup wafer crumbs over the top of the cheesecake. Return the cheesecake to the oven, prop the door open slightly, and let stand for 1 hour.
Let the cheesecake cool completely at room temperature and chill it, covered loosely with foil, for at least 12 hours, and up to 24 hours. Remove the side of the pan, transfer the cheesecake to a serving plate, and let it stand at room temperature for 15 minutes before serving.
Cut the cheesecake into wedges with a knife dipped in hot water.