For the Crust:
Vegetable oil cooking spray, for pan
1 1/3 cups finely ground chocolate cookies
2 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch of salt
For the Filling:
1 cup sour cream, room temperature
2/3 cup sugar
1/2 cup mascarpone cheese, room temperature
1/2 cup cream cheese, room temperature
1/4 cup soft fresh goat cheese, room temperature
1 vanilla bean, split and scraped, (or 2 teaspoons pure vanilla extract)
1 cup heavy cream
For the Sauce:
2 cups cherries
1 tablespoon brown sugar
1 tablespoon granulated sugar
2 tablespoons cherry brandy (substitute water)
2 teaspoons cornstarch
Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Make the filling: Beat sour cream, sugar, the cheeses and vanilla with a mixer on medium speed until very smooth, about 4 minutes. Separately, beat heavy cream until medium peaks form; fold into filling mixture, and spread evenly over the top of the crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 30 minutes before serving.
Make the sauce: Place cherries, brown sugar, granulated sugar and brandy in a saucepan. Cook over medium heat, stirring frequently, until cherries begin to break down and juices release. Once juice begins to form remove a small amount of juice to a small bowl and combine with the cornstarch. Pour cornstarch mixture back into the cherries. Simmer until juices thicken and remove from heat. Chill sauce thoroughly before serving with the cheesecake. When ready to serve, run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Spoon sauce over the cake.