Preheat oven to 350F

Place a piece of parchment paper on the bottom of a 9" springform pan and close

Lightly butter the sides of the pan

Combine melted butter and oreo cracker crumbs until it resembles wet sand

Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base

Use something with a flat base and vertical edges to flatten the base

Bake the crust for 10 minutes. Remove it from the oven, and set it aside as you make the filling

In a large mixing bowl, beat together the cream cheese and sugar at low speed, until thoroughly combined. Scrape the bottom and sides of the bowl, and beat briefly, just until smooth

Add the eggs one at a time, beating to combine after each one

Stir in the vanilla and flour

Combine the milk and chocolate chips in a small saucepan or microwave-safe bowl or large cup. Heat, stirring frequently, until the chips melt and the mixture is smooth

Add the chocolate/milk mixture, beating slowly until thoroughly combined. Scrape the bottom and sides of the bowl; beat briefly, just until smooth

Pour the batter atop the crust in the pan

Bake the cake for 45 to 50 minutes. The center may not look set; that's OK

Turn off the oven, crack the door open several inches, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it's completely cool, cover the cake, and refrigerate it until ready to serve

Place cherries, vanilla, sugar, and lemon juices in a saucepan. Stir then bring to simmer over medium heat

Simmer for 10 minutes until cherries breakdown

Mix cornstarch with water, then add into saucepan and stir

Sauce should be syrupy – remove from stove and cool. Will thicken as it cools

Spoon onto cheesecake so it’s covered with cherries

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form

Dollop generously onto the cheesecake and serve