Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch spring form pan.
Beat cream cheese with electric mixer until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, beating well after each addition.
Stir in kirsch, and mix until blended.
Pour into prepared pan.
Bake at 350° for 1 hour.
Let cake cool to room temperature on a wire rack.
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cool slightly.
Stir in sour cream.
Spread chocolate mixture evenly over top.
Chill thoroughly.
Garnish with whipped cream and cherries.