Preheat the oven to 350°F (175°C). In a mixing bowl, combine chocolate graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 10 minutes, then remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add sour cream, sugar, and vanilla extract. Mix until well combined.

Add eggs one at a time, mixing on low speed until just combined. Do not overmix.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and only slightly jiggly.

Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, spread the cherry pie filling evenly over the cheesecake.

Sprinkle chocolate shavings on top for garnish.

Cut into bars and serve chilled.