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Preheat oven to 160°C (140°C fan)/325°F. Line a 23cm (9-inch) springform pan with parchment.
Mix crushed chocolate biscuits and melted butter. Press into the pan and bake for 10 minutes, then cool.
Beat cream cheese and sugar until smooth. Add melted dark chocolate, eggs, vanilla, and double cream; mix until creamy.
Pour filling over crust, bake 45–55 minutes, then cool in oven with door ajar for one hour. Refrigerate 4+ hours.
In a saucepan, cook cherries, sugar, and water until soft. Stir in cornstarch slurry; cook until thickened. Add cherry liqueur; cool completely.
Whip double cream, icing sugar, and vanilla until stiff peaks form.
Assemble cheesecake with cherry topping and whipped cream. Garnish with chocolate curls.