Preheat oven to 350 degrees F. Blend or crush chocolate cookies to measure 2 and 1/4 cup of crumbs.
Melt butter in saucepan over low heat and drizzle over chocolate crumbs. Stir till butter is incorporated.
Line 8x8 inch pan with foil or parchment paper. Press cookie crumbs into the bottom of the pan, creating an even layer. Bake for 12 to 15 minutes.
In a stand mixer fitted with paddle attachment, beat the cream cheese on medium speed. After a few minutes, stop the machine and scrape down the sides of the bowl. Keep doing this every few minutes.
Slowly add sugar while cream cheese is beating.
Add eggs one at a time until each is fully incorporated, stopping to scrape down the sides of the bowl.
Separate cream cheese filling into three separate bowl, placing the same amount in each bowl.
For the chocolate filling, melt the chocolate in a clean dry bowl placed over a pot of slightly simmering water. Mix with spoon until chocolate is melted. Let cool for a few minutes then stir into one of the bowls of filling.
For the pistachio filling, process pistachios in food processor or high powered blender. Slowly drizzle in olive oil. Add pistachio paste to one of the other bowls of filling.
Add chopped cherries with juices into the last bowl of cheesecake filling.
Pour all three fillings over the crust. Swirl with toothpick or knife. Bake for 50 minutes to an hour.