1. Preheat oven to 350° F. Scrape the cream filling from the middle of the cookies. Set the filling aside for another use, if desired. Add cookies to a food processor. Drizzle in the melted butter. Cut a piece of parchment paper into a 9-inch circle. Place in bottom of a 9-inch springform pan. Pour the crumbs mixture into pan. Press onto the bottom of pan. Bake for 10 minutes. Remove from oven, and let cool completely.
2. Reduce oven temperature to 325° F. Add chocolate chips and 1 cup of cream to a bowl. Melt the mixture in the microwave in 15-second intervals or over a double-boiler. Stir until all chocolate chips are melted and cream is incorporated. Stir in the espresso powder. Using an electric mixer, blend the cream cheese and sugar on low speed until no lumps remain. Add one egg at a time, letting each egg fully incorporate before adding another one. Add cocoa powder and vanilla. Pour in the melted chocolate. Beat on low just until incorporated. Pour the batter over the crust, and place in the oven.
3. Bake until center of cheesecake no longer shakes when tapping sides of pan (about 60 to 80 minutes). Turn off the oven. Crack open the oven door. Leave the cheesecake in the oven for 1 hour to cool. Remove from oven. Let cool at room temperature for 30 minutes. Let cool completely (or overnight) in the refrigerator before removing the cheesecake from the pan.
4. To make the sauce, place cherries, 1/4 cup of water and 1/3 cup of sugar in a saucepan. Over medium heat, stir until sugar melts and cherries begin to breakdown. In a small bowl, combine the remaining water and cornstarch. Stir until cornstarch dissolves. Add to the cherries, and bring to a boil. Reduce to a simmer for 2 to 3 minutes or until sauce begins to thicken. Turn off the heat. Stir in the amaretto and almond extract. Let sauce cool completely. Refrigerate until ready to use.
5. When ready to serve, whip the remaining cup of cream to stiff peaks. Spoon the whipped cream and cherry sauce over the top of the cheesecake. Garnish as desired.

Tip: Chocolate Feathered Shards Melt some white chocolate. Divide into two bowls, and add pink food coloring to one. Spoon a dollop of the white chocolate onto parchment paper. Spread it out using the back of a spoon. Before it sets, add a dollop of the pink chocolate. Spread it over the white chocolate to create a marbled-feather look. Let shards harden.

Per Serving: Calories: 720, Fat: 46 g (27 g Saturated Fat), Cholesterol: 190 mg, Sodium: 370 mg, Carbohydrates: 72 g, Fiber: 4 g, Protein: 10 g.