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

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