Begin by placing the room-temperature cream cheese in a large mixing bowl. Using an electric mixer, beat it on medium speed for about 2-3 minutes until it's smooth and creamy.

Gradually add the granulated sugar and full-fat sour cream to the creamed cheese. Mix until well combined and smooth, about 2 minutes. Pour in the vanilla extract and mix well.

In a microwave-safe bowl, combine the chopped semi-sweet baking bar and microwave in 20-second intervals, stirring frequently until fully melted. Allow to cool slightly.

Fold the melted chocolate into the cream cheese mixture using a spatula until fully incorporated. Then add the thawed whipped topping, folding it in carefully.

Pour half of the creamy filling into the Oreo pie crust and smooth it out. Spoon half of the cherry pie filling over the cheesecake layer. Add the remaining filling and top with the last of the cherry filling.

Cover the cheesecake and refrigerate for at least 4 hours or overnight to allow it to set properly.

For the ganache, melt the remaining semi-sweet chocolate with vegetable shortening, stirring until smooth. Drizzle over the chilled cheesecake and optionally add chocolate curls before serving.