1Preheat oven to 325°F.
2Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
3Meanwhile, reserve 3/4 cup of the cherry pie filling; set aside. Beat cream cheese, remaining 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
4Add melted chocolate and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling. Cover with remaining cream cheese batter.
5Bake 45 to 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Top with the reserved pie filling and the whipped topping just before serving.
6Remove cheesecake from pan using foil handles.
7Cut into 16 pieces to serve.
source: Family Features