CHOCOLATE CHEESECAKE


1 1/2 c. chocolate wafer crumbs
2 Tbsp. sugar
1/4 c. butter or margarine, melted
1/4 c. semisweet chocolate chips
1/4 c. whipping (heavy) cream
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1/3 c. baking (unsweetened) cocoa
3 eggs
1 tsp. vanilla extract
8 oz. container whipped topping


Preheat the oven to 350 degrees.

In a small bowl, combine the cookie crumbs and sugar, and stir in butter. Mix well. Spray a 9 inch springform pan with a light coating of nonstick cooking spray. Press the cookie crumbs onto the bottom and about 1 1/2 inches up the sides of the pan. Bake for 10 minutes, and then cool on a wire rack. Reduce heat to 325 degrees.

In a saucepan over low heat, melt the chocolate chips, stirring until smooth. Remove from heat, add the cream, and mix well. Set aside.

In a medium mixing bowl, beat the cream cheese and sugar until smooth. Add cocoa and beat. Add the eggs, and beat on low until just combined. Stir in vanilla and reserved chocolate just until blended. Pour over crust, and bake for 50 minutes, or until the center is almost set.

When cool enough to handle, refrigerate until fully cool, at least 4 hours. Immediately before serving, spread the surface with the whipped topping, or add a dollop to each serving piece. Refrigerate any leftovers.