- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
- In a bowl, combine the cookie crumbs and butter. Press lightly onto the bottom of the prepared pan. Bake for about 12 minutes. Let cool completely and butter the inner wall of the pan.
- Tightly wrap the base and outer sides of the pan with aluminum foil, letting it extend upward. Wrap again with a second sheet of aluminum foil. Reduce the oven temperature to 325°F (165°C).
Cream Cheese Filling
- In a food processor, combine the sugar and flour. Add the cream cheese and pulse until creamy. Add the remaining ingredients and pulse until just smooth. With a spatula, scrape the sides a few times during the process. Pour onto the crust.
- Prepare a water bath: Place the cake in a large baking dish and pour enough hot water into the dish to reach a third of the way up the side of the pan.
- Bake for 1 hour and 50 minutes or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Remove the cake from the water bath and from the aluminum foil. Let cool for 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.
- In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
- Cover with plastic wrap directly on the surface of the mixture and refrigerate for 2 hours or until completely chilled.
- Stir the chilled mixture with a spatula or whisk to soften. Stir in the drained cherries. Set aside.
- Run the blade of a knife between the cake and the pan and unmould.
- On a serving plate, place the cheesecake. Top with the cherry mixture and garnish with the chocolate curls and fresh cherries.
- The cheesecake will keep for 3 to 4 days in the refrigerator.