Let’s assemble this delicious no-bake cheesecake:

1. Prepare the Springform Pan:

• Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Set aside.

2. Make the Oreo Crust:

• Place the whole Oreo cookies (filling included) into a food processor. Pulse until only fine crumbs remain. (Alternatively, place Oreos in a large, sealed ziploc bag and crush them thoroughly with a rolling pin).
• Add the melted salted butter to the Oreo crumbs. Pulse (or stir in the bag/bowl) until the crumbs are evenly moistened and resemble wet sand.
• Reserve about 1/2 cup of the crumb mixture for optional garnish if desired (though not mentioned in topping list, it’s common). Press the remaining crumbs firmly and evenly into the bottom and slightly up the sides of the prepared springform pan.
• Cover the pan with plastic wrap and place it in the freezer to set while you prepare the filling.

3. Make the Chocolate Cheesecake Filling:

• In a large bowl, combine the room temperature cream cheese, granulated sugar, and unsweetened cocoa powder.
• Using a hand mixer or stand mixer, beat together on medium speed for 3 to 5 minutes, scraping down the sides occasionally, until the mixture is light, fluffy, and completely smooth with no cream cheese lumps.
• Add the sour cream (or Greek yogurt) and beat on low speed until thoroughly combined.
• Switch to a rubber spatula. Gently fold in the 1 cup of cherry pie filling, being careful not to crush all the cherries – you want some whole pieces visible.
• Gently fold in the 8 ounces of thawed whipped topping until just combined and no white streaks remain. Do not overmix, as this will deflate the whipped topping.

4. Fill the Crust:

• Remove the crust from the freezer. Transfer the chocolate-cherry cheesecake filling onto the frozen crust.
• Spread the filling evenly using the spatula.

5. Chill Until Set:

• Cover the springform pan again tightly with plastic wrap.
• Refrigerate for a minimum of 4 hours, but preferably overnight (6-8 hours), until the cheesecake filling is firm and completely set. This chilling time is crucial.

6. Top and Serve:

• Once the cheesecake is fully set, carefully remove the outer ring of the springform pan.
• Spread the remaining 1 cup of whipped cream or thawed whipped topping over the top of the cheesecake.
• Spoon the remaining 1 cup of cherry pie filling over the whipped topping layer.
• Garnish with optional chocolate shavings. Slice and serve chilled.

No baking required, just mixing, layering, and chilling