Pre-heat your oven to 325º F.
Place cream cheese, sugar and vanilla into the bowl of a mixer and mix until blended.
Add the sour cream and chocolate and blend.
With the blender running, add the eggs one at a time until blended.
Divide mixture between the two pie pans (they'll be pretty full) and bake 40 minutes or until the center is almost set.
Let cool completely then refrigerate for 4 hours.
Spread Cool Whip over tops of cheesecakes.
Serve slices with a spoonful or two of the cherry pie filling.