In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture evenly into the bottom of a 9-inch springform pan.

In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until it’s smooth and creamy. Stir in the sour cream and vanilla extract. Mix until well combined.

Crack the eggs one at a time into the batter, mixing well after each addition. Sift in the cocoa powder and gently mix it into the batter until blended.

Carefully pour the chocolate cheesecake batter over the prepared graham cracker crust in the springform pan. Spread it out evenly.

Preheat your oven to 325°F (160°C). Place the springform pan in the preheated oven and bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. After an hour, take the cheesecake out and let it cool completely on a wire rack at room temperature.

Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

Just before serving, remove the cheesecake from the refrigerator and take it out of the springform pan. Spoon the cherry pie filling over the top of the cheesecake, spreading it evenly.