Microwave morsels and cream in a microwave-safe bowl on high 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into piecrust
Spoon cherry pie filling evenly over chocolate mixture in piecrust.
Beat cream cheese and next 3 ingredients at medium speed until smooth. Pour cream cheese mixture evenly over cherry pie filling.
Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 4 hours.
top with extra cup of whipped cream and left over gauche and serve