Prehest oven to 3050. Spay a 10 inch cake pan with 3 inch sides with bakers spray
In a bowl whisk hot water, coffee granules and cocoa powder until smooth
In another bowl whisk together flour, baking soda and salt
In a third large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in then stir in flour mixture, then cocoa mixtire until smooth
Pour into prepared pan
Bake 35 to 40 minutes until a toothpick inserted in center comes out just clean. Cool on rack 20 minutes before removing from pan to cool completely
When cake is completely cool, cut it in half with a large sharp knife to have 2 layers
PREPARE CHERRY CHEESECAKE FILLING
Beat cream cheese until smooth
Beat in confectioner's sugar, vanilla and cherry extract , salt and cherry preserves
In a seperate cold large bowl beat heavy whipping cream until it holds firm peaks
Fold whipped cream and cherry cream cheese mixture until uniform in color
Place one layer of cake on serving plate
Cover with 2/3 of the cheesecake mixture
Top with remaining cake layer
Cover top and sides with temaing cherry cheese cake mixture
Garnish with red and white and heart sprinkles and chocolate shavings. Refrigerate at least 6hoursor overnight to firm up cheesecake
