• Preheat the oven to 375°. Roll the dough to 1/4" thick and line a 10" or 12" fluted tart pan. Prick the bottom of the tart dough all over with a fork. If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking.
• Bake the shell until it's just beginning to take on a little color (about 12-15 minutes). Remove the tart from the oven and reduce the temperature 350°F.

Cheesecake Filling

• While the tart crust bakes, cream the butter with sugar, vanilla, lemon zest, lemon juice and salt until smooth. You are not trying to incorporate air into the mixture. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the eggs and mix just until combined.
• Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 15-18 minutes. The filling may puff up while it's baking, but it will settle as it cools. Transfer to a wire rack and let it rest for 5 minutes.

Assembly

• While the tart is still quite warm from the oven, sprinkle the finely chopped chocolate evenly over the cheesecake filling. The heat from the tart will melt the chocolate. Do no touch the tart while the chocolate is melting.
• Meanwhile, stem the cherries and use a small paring knife to cut each cherry in half around the wide side. Open the cherry and use your fingers to pry the pit out the the cherry.
• Once the chocolate is completely melted, use a small offset spatula to spread the chocolate evenly over the cheesecake filling. Work gently to avoid mixing the chocolate into the cheesecake.
• Before the chocolate sets, arrange the cherry halves, cut side down, in concentric circles over the tart. Chill until the filling is cold and the chocolate is set, at least 1 hour.