DEEP DARK CHOCOLATE CHEESECAKE

Steps:

• For crust:.
• Preheat oven to 350°F
• Butter 9-inch-diameter springform pan with 3-inch-high sides.
• Blend cookies in processor until finely ground; blend in sugar.
• Add melted butter and process until well blended.
• Press crumbs evenly onto bottom (not sides) of prepared pan.
• Bake just until set, about 5 minutes.
• Cool while preparing filling.
• Maintain oven temperature.
• For filling:.
• Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
• Remove bowl from over water; cool chocolate until lukewarm but still pourable.
• Blend cream cheese, sugar, and cocoa powder in processor until smooth.
• Blend in eggs 1 at a time.
• Mix in lukewarm chocolate.
• Pour filling over crust; smooth top.
• Bake until center is just set and just appears dry, about 1 hour.
• Cool 5 minutes.
• Run knife around sides of cake to loosen. Chill overnight.
• For topping:.
• Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
• Cool slightly.
• Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
• Chill until topping is set, about 1 hour.
• Do ahead: Can be made 3 days ahead.
• Cover with foil and keep refrigerated.
• Release pan sides.
• Transfer cheesecake to platter.
• Top with chocolate curls.
• Let stand 2 hours at room temperature before serving.
• ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.