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Lightly spray a 9 inch springform pan with nonstick cooking spray. Set aside.
Place OREOS in a food processor and pulse until only small crumbs remain. (Can also place in a large ziploc bag and crush with a rolling pin.)
Add in the melted butter and pulse together until fully incorporated. Mixture should look like wet sand.
Evenly press the crust mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer while you prepare the filling.
Combine cream cheese, granulated sugar and cocoa powder in a large bowl. Using a hand or stand mixer, beat together for 3 to 5 minutes, or until light and fluffy.
Add in the sour cream and beat until thoroughly combined.
Gently fold in the one cup of cherry pie filling being careful not to crush the cherries and then fold in the whipped topping.
Transfer the filing to the frozen crust and spread evenly. Cover again with plastic and refrigerate for a minimum of 4 hours (overnight preferred).
Transfer the whipped cream to a piping bag and pipe large swirls on the edge of the cheesecake.
Spoon the cherry pie filling to the middle of the cheesecake and gently spread towards the whipped cream.
Garnish with chocolate shavings, cut into slices and serve.