Prepare the crust:
Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.​
In a food processor, pulse Oreos into fine crumbs, then mix in melted butter. Press the mixture evenly into the dish. Bake for 8–10 minutes, then let cool slightly.

Make the cheesecake layer:
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and eggs, one at a time, mixing until just combined.​
Pour the cheesecake batter evenly over the prepared crust and smooth with a spatula.

Bake:
Bake for 30–35 minutes, until the center is set but slightly jiggly. Cool for 10 minutes, then chill in the refrigerator for at least 3 hours or until firm.​

Add cherry topping:
Spread cherry pie filling evenly across the chilled cheesecake layer.​

Drizzle chocolate:
In a microwave-safe bowl, melt chocolate chips with heavy cream in 20-second bursts, stirring until smooth. Drizzle over the cherry layer with a spoon or piping bag.​

Chill for 30 minutes before slicing into squares. Store leftovers covered in the refrigerator for up to 5 days.