• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.
  

For the Crust

• To make the crust, combine the crushed Oreos and brown sugar in a medium-sized bowl. Add in the butter and stir until the mixture resembles wet sand.
  3 cups crushed Oreo cookies, 2 tablespoons brown sugar, 10 tablespoons unsalted butter
  
• Press the crust in an even layer in the bottom of the springform pan.
• Place into the oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool while you make the cheesecake.

For the Cheesecake

• Add the cream cheese, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy.
  32 ounces cream cheese, 1 cup granulated sugar, ½ cup brown sugar
  
• Add in the heavy cream, melted chocolate chips, and sour cream and beat together for 1 minute.
  1⅓ cups heavy cream, 1 cup chocolate chips, ½ cup sour cream
  
• Beat the eggs and egg yolks in for 30 seconds to fully incorporate. Whisk in the cocoa powder, salt, and vanilla.
  3 large eggs, 3 egg yolks, ¼ cup unsweetened cocoa powder, 1 teaspoon kosher salt, 1 teaspoon pure vanilla extract
  
• Pour half of the cheesecake batter into the springform pan on top of the crust. Layer the cherries in an even layer over the cheesecake batter.
  
• Pour the remaining cheesecake batter over the cherries and smooth out.
  1 cup pitted cherries
• Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan and fill the larger baking pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.
• Place both pans into the preheated oven to bake for 1½ hours. Once baked, turn the heat off and leave the cheesecake in the oven to rest for 1 hour with the door closed.
• Once the cheesecake has rested, remove from the oven, unwrap the aluminum foil from around a springform pan, and place the pan onto a cooling rack to cool completely to room temperature.
• Cover the top of the cheesecake and place into the refrigerator to chill for at least 8 hours.

For the Chocolate Ganache

• Once the cheesecake has chilled, make the ganache. Heat the heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate chips to melt. Mix together until a smooth ganache has formed. Mix in the butter until fully incorporated. Pour the ganache over the top of the cheesecake in an even layer. Return to the refrigerator to set for 20 minutes.
  1½ cups chocolate chips, ¾ cup heavy cream, 3 tablespoons unsalted butter
• Once the ganache has chilled and set, run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform pan and remove the side from the cheesecake.
• Place the cheesecake onto a serving platter or cake stand and slice into 12 slices.