Preheat your oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Add the sour cream and mix until smooth.
Add the eggs one at a time, mixing on low speed just until incorporated. Be careful not to overmix.
Pour the cheesecake batter over the cooled crust in the springform pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, spread the cherry pie filling evenly over the top and sprinkle with grated dark chocolate.