Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside.

Prepare the crust by adding about 20 Oreos to a food processor and pulse until you get about 1 ½ cup of crumbs. Add in the melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.

With the mixer on low speed, slowly add the sugar, flour, and cocoa powder. Once combined, increase to medium speed, and mix for an additional 2-3 minutes.

Add in the melted chocolate and mix until just combined. Scrape the sides and bottom of the bowl to make sure all the ingredients are combined.

With the mixer on low speed, slowly pour in the coca cola, heavy cream, vanilla, and cherry juice if using.

Reduce the mixer to low speed and add the eggs one at a time until fully incorporated.

Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.

Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set.

Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15 minutes before removing.

Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 6 hours to overnight.

Top with whipped cream and maraschino cherries if desired and serve.

Keep refrigerated in an airtight container for up to three days.