Prepare all ingredients.

Crush the Bourbon and Chocolate wafers into fine crumbs using a grinder.

In a medium bowl, combine cookie crumbs, caster sugar, and melted butter.

Stir until all crumbs are moistened.

Press the crumb mixture into a 6-inch springform pan, covering the bottom and 1-2 inches up the sides.

Refrigerate the crust for 20 minutes.

Place dark chocolate chunks in a bowl.

Heat heavy cream in a microwave-safe bowl for 30 seconds or until bubbles form.

Pour hot cream over chopped chocolate.

Let it sit undisturbed for 4-5 minutes.

Whisk the mixture (ganache) until smooth and without lumps.

Pour half of the ganache filling into the cooled crust.

Add dark chocolate chips.

Pour the remaining ganache filling on top.

Refrigerate for at least 6 hours or overnight.

Carefully unmold the cheesecake from the springform pan.

Let it stand at room temperature for 20 minutes before serving.

Top with fresh cherries, cocoa powder, and powdered sugar.

Slice and serve as a dessert.