Preheat oven to 350 degrees. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.

Begin to boil a pot of water.

Combine chocolate cookie crumbs and melted butter together in a bowl. Mix well.

Press graham crackers into the bottom of the springform pan. Bake for 10 minutes. Remove and allow to cool.

While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer until smooth. Beat in eggs 1 at a time being sure to scrape down the sides of the bowl after adding each egg. Beat in vanilla extract, heavy cream and sour cream. Continue mixing on medium speed until the mixture is silky and smooth. Fold in baking morsels. Pour mixture into cooled crust.

Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 45 - 55 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.

Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.

Chill cheesecake in the refrigerator 6 to 8 hours or overnight.

When ready to serve, spoon the chilled cherry pie filling over the top of the cheesecake, slice and serve.