Preheat oven to 325 degrees. Lightly grease 10, 4 ounce Mason jars. In a medium bowl, combine the Oreo crumbs and melted butter. Divide the mixture evenly among the 10 jars and press crumbs into an even layer.

Bake for 5 minutes. Allow crusts to cool while you prepare the filling.

In a large mixing bowl, whisk together 2/3 cup sugar, cocoa and salt until no clumps of cocoa remain. Add the cream cheese to the mixing bowl and beat until smooth.

Add the eggs one at a time, mixing until just combined after each addition. Stir in the vanilla.

Pour in the melted chocolate and mix just until combined. Stir in the 1/4 cup heavy cream and sour cream and mix until smooth.

Tap the bowl on the counter top several times to release some of the air bubbles. Divide the mixture evenly among the Mason jars. Bake for 18-20 minutes until centers are barely set. Remove from oven and allow to cool to room temperature, then cover with plastic wrap and refrigerate at least 2 hours.

For the topping: In a mixing bowl, beat 1 1/4 cups heavy cream and 3 tablespoons sugar with an electric mixer until stiff peaks form. Top each cheesecake with cherry pie filling (you may not use all the filling), then top with whipped cream and chocolate shavings, if desired.