Cut pitted cherries in half, then transfer to a saucepan along with the sugar. Cook on medium heat until all of the sugar has dissolved. Add the cornstarch mixture and continue stirring until mixture has thickened. Remove from heat and stir in lemon juice and extract. Set aside to cool completely. Topping will continue to thicken as it cools.

In a food processor, crush the graham crackers to fine, even crumbs. Add the sugar and melted butter and continue pulsing until fully incorporated. Press mixture into the bottom of a 9-inch springform pan* and refrigerate while you work on the filling.

In a microwave-safe bowl, melt the chocolate in the microwave until smooth. Set aside to cool slightly.

In an electric stand mixer fitted with the whisk attachment, whip the cream and sugar together until stiff peaks form. Transfer whipped cream to another bowl, then return bowl to mixer.

Switch whisk attachment with paddle attachment and beat cream cheese until smooth. Add melted chocolate and continue beating until creamy and fluffy, scraping the sides as needed to ensure everything is fully incorporated. Add a quarter of the whipped cream to the bowl and beat once more until combined. Remove bowl from mixer and gently fold in the rest of the whipped cream.

Pour filling into crust, evening out the top with an offset spatula or knife. Pour cooled cherry topping evenly over the pie and garnish with more whipped cream, if desired. Refrigerate for at least 6 hours, preferably overnight. Slice, serve, and enjoy!

Pie will stay fresh covered in the refrigerator for up to one week.