In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 23 cm springform pan, covering bottom and 6 cm up sides. Chill. Preheat oven to 325� F. Combine over hot (not boiling) water, chocolate chips and heavy cream . Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325� F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 3 cm from the edge uncovered. Decorate edge with whipped cream, if desired.