Cup of Yum
1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.

For the Cake

Cup of Yum
1. Combine the cake mix, water, oil, and eggs in a bowl.
2. Pour the batter into the prepared springform pan and place into the oven to bake for 50 minutes, or until a toothpick inserted comes out clean or with moist crumbs.
3. Once baked, remove from the oven and place onto a cooling rack to cool completely.

For the Cheesecake

1. Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.
2. In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.
3. Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.
4. Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
5. Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
6. Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
7. Turn off the oven, crack the door open with the handle of a wooden spoon, 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.

For the Topping

1. After the cheesecake has chilled, make the whipped cream topping. Place the heavy cream, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with a whisk attachment. Whip together on medium speed for 3-4 minutes until a fluffy whipped cream has formed. Spoon the whipped cream into a piping bag fitted with an open star tip.
2. Run a butter knife along the inside edge of the springform pan to release the cheesecake from the sides of the pan. Release the springform pan and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or a cake stand.
3. Spoon the cherry filling onto the center of the cheesecake (try to spoon the cherries without the sauce - leave as much sauce as possible in the can). Pipe whipped cream swirls around the edge of the cake to form a barrier for the cherry filling.
4. Slice the cheesecake and serve.