Melt chocolate in small saucepan over very low heat, stirring until completely smooth. Set aside.

Beat cream cheese in large bowl with electric mixer until creamy; blend in melted chocolate. Gradually add corn syrup, beating until well blended. Add eggs one at a time, beating just until blended. Mix in cream and vanilla extract; pour into pie crust.

Bake in preheated 325 degree oven for 40 to 45 minutes until center is almost set. Cool on wire rack.

Cover and refrigerate for at least 3 hours. Top with cherry pie filling; slice and serve.