CRUST:

2 c. chocolate cookie crumbs
1/2 c. sugar
1/3 c. butter, melted

CAKE:

3 (8 oz.) pkgs. cream cheese
3/4 c. sugar
3/4 c. chocolate fudge topping
4 eggs
1 1/2 tsp. vanilla

TOPPING:

6 oz. sour cream
3 tbsp. sugar
1/8 tsp. vanilla
6 oz. cherry pie filling

Preheat oven to 400 degrees. Mix crust ingredients and press firmly into a 9" springform pan; set aside.

Mix softened cream cheese, 3/4 cup sugar and chocolate fudge topping. Add eggs, one at a time, beating well after each. Add vanilla, mix and pour batter into chocolate crust.

Bake at 400 degrees for 10 minutes, reduce oven to 350 degrees and bake for 1 hour or more. Remove from oven and let stand for 15 minutes. With a knife, loosen crust from sides of pan after 10 minutes.

Mix topping ingredients with a spoon and pour into center of cheesecake, spreading evenly. Do not spread over edges and onto crust. Bake for 15 minutes more.

Remove from oven and chill thoroughly. After cheesecake is chilled, top with 6 ounces cherry pie filling.