Chocolate Cheesecake

Directions

Crust

1. Crush cookies in a food processor and mix in the sugar. Process to form fine crumbs. Pour crumb mixture into a medium bowl and add the melted butter and mix together until the crumbs stick together. Dump the crust into a 9 inch spring form pan and press the crumbs up the side of the pan and on the bottom. Wrap aluminum foil around the outside of the pan.
2. Position rack in middle of oven and preheat to 350

Filling

1. In a heavy saucepan over very low heat, melt the chocolate, stirring constantly, until smooth.
2. Remove from the heat and set aside.
3. In a large bowl, combine the cream cheese and sugar. Using an electric mixer set on medium speed, beat until well blended and smooth.
4. Beat in the cocoa.
5. Add the eggs, one at a time, beating after each addition just until combined (this is very important).
6. Add the melted chocolate and beat just until smooth, stopping occasionally to scrape down the sides of the bowl.
7. Pour the filling into the crust (it will almost fill it)
8. Bake until the center is just set, about 50 minutes. DO NOT OPEN THE OVEN UNTIL THE CAKE IS DONE (if you have to look at it, use the window). DO NOT OVERBAKE.
9. Transfer to a rack and let cool.
10. Cover with aluminum foil and refrigerate overnight or for up to 4 days.
11. Use whatever toppings you like, ice cream toppings are good.
12. To serve, run a knife around the pan sides to loosen the cake. Remove the foil from the bottom of the pan and release the buckle on the side of the pan.
13. Place cheesecake on a plate.