Remove the plastic cover for the pre-made Oreo pie crust and set it aside.
In a large mixing bowl, using a handheld mixer on medium speed, beat the cream cheese and granulated sugar for 1 minute or until light and fluffy.
Add the sour cream and vanilla extract. Beat for an additional 30 seconds until all the ingredients are fully incorporated.
Transfer half of the cream cheese mixture to another large mixing bowl. Set both bowls aside.
Add the chopped semi-sweet baking bar to a small microwave-safe bowl and heat for 1 minute at 60% power. Stir, then heat again for another 30 seconds to 1 minute at 60% power. Stir until smooth.
To one of the bowls with the cream cheese mixture, fold in the melted semi-sweet chocolate until fully incorporated. Set aside.
Divide the thawed whipped topping equally between the chocolate cream cheese bowl and the plain cream cheese bowl.
Fold the whipped topping gently into each of the mixtures. These will be the black and white layers of your pie.
Spread your chocolate cream cheese mixture into an even layer onto the bottom of your pre-made Oreo cookie crust.
Top that with the plain cream cheese mixture and spread it into an even layer as well.
Cover your pie with the plastic piece that came with the crust (you will just flip it over, and it creates a lid for your pie) and refrigerate your no-bake black forest pie for 8 hours to overnight.
Once your pie has chilled and fully firmed up, you will top it with the canned cherry pie filling. I used a heaping cup of the cherry pie filling (I made sure it was mostly cherries and not the sauce) and mounded them in the center of the no-bake black forest cheesecake, making sure to leave 1 to 2 inches around the edge for the optional chocolate curls.