Stir water and corn starch together in a small bowl until fully dissolved. Rinse, pit, and halve the cherries. If using frozen, do not thaw them. Add cherries to a medium saucepan with the sugar and kirsch. Cook over medium heat for 10-15 minutes, stirring lazily, until the cherries have released their juices and softened. Re-stir the cornstarch, then stir it into the cherry sauce. Cook 30 seconds to 1 minute more, stirring constantly, until the sauce gently thickens. Stir in the almond extract. Transfer immediately to a shallow bowl and chill in the fridge completely before using.

Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan. Bake for 10 minutes and set aside.

In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy. Add the sugar & mix until well incorporated. Scrape the sides of the bowl as you go. Add the eggs one at a time, mixing on medium speed. Mix in the vanilla and sour cream until just combined. Mix in the melted chocolate and cocoa powder last.

Spread half the batter over the prepared crust. Spoon about 40% of the cherry filling evenly over the batter. Dollop on the remaining batter.

Bring a large pot of water to a boil. Wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan. Place this duo inside the roasting pan. Pour boiling water into the roasting pan only. Bake for 1 hour and 30 minutes to 1 hour 45 minutes.

Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Set on a wire rack to cool to room temperature, then refrigerate for at least 6 hours or up to 1 day before serving.

Add the whipped cream ingredients to a medium bowl and beat on high speed until stiff peaks form.

Spread the remaining cherry compote over the chilled cheesecake and top with the whipped cream. Use a vegetable peeler to make chocolate shavings for decorating. Slice and enjoy!