To prepare the cheesecake, preheat the oven to 350ø. Butter the bottom of a 10-inch springform pan. Melt the chocolate in the top of a double boiler set over a pan of gently simmering water.
Put the cream cheese in the bowl of a food processor and process to soften. Stop the machine and scrape down the sides of the bowl. Add the sugar and process again until the cream cheese is very smooth. With the machine running, add the melted chocolate through the feeder tube. Again, scrape down the sides of the bowl and add the whole eggs and 2 yolks. Process to mix. Add the creme de cacao and vanilla and process to mix. Pour the batter into a bowl. Whip the egg whites until soft peaks form. Fold the egg whites into the batter in the bowl. Transfer the batter to the prepared pan and bake in the oven for 1 hour, or until the cake appears set when you gently jiggle the pan. Remove the cake from the oven, let it cool for 10 minutes, and then put it in the refrigerator to chill for 2 hours.
To prepare the compote, heat the butter in a medium saute pan over high heat. When the butter is bubbling, add the cherries, toss with the butter, and saute for 2 to 3 minutes. Remove the pan from the heat and add the brandy. Return the pan to the heat and add the vanilla and cinnamon. Cook the cherries over high heat until they are tender, about 5 minutes.
Whip the cream to soft peaks. Cut the cheesecake into slices. Spoon some of the cherry compote over each piece, garnish with several mint leaves, and serve.
Per serving: 661 Calories (kcal); 48g Total Fat; (64% calories from fat); 10g Protein; 48g Carbohydrate; 193mg Cholesterol; 258mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 2 1/2 Other Carbohydrates