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•    1 1/2 cups chocolate wafer cookie crumbs
•    3 tablespoons plus 1 cup sugar, divided
•    1/4 cup butter, melted
•    1/2 cup heavy whipping cream
•    1/2 cup semisweet chocolate chips
•    3 packages (8 ounces each) cream cheese, softened
•    1/3 cup unsweetened cocoa powder
•    3 large eggs
•    1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Butter the bottom of an 8-inch or 9-inch springform pan or line it with a parchment paper circle.  In a small bowl, mix together the chocolate wafer crumbs, 3 tablespoons sugar and the melted butter. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake for 10 minutes.  Remove the crust from the oven and let it cool.  Reduce the oven temperature to 325 degrees.  Meanwhile, prepare the filling. In a small saucepan, heat the whipping cream with the chocolate chips over medium heat, stirring constantly, until the chips are melted. Remove from the heat.  In a large mixing bowl, beat the cream cheese and the remaining 1 cup of sugar until the mixture is smooth.  Add the cocoa powder and beat well.  Add the eggs and beat on low until the mixture is just blended.  Stir in the vanilla and the reserved chocolate mixture until they are blended in.  Pour the filling over the cooled crust. Bake for 45 to 50 minutes or until the center is almost set (it should still jiggle somewhat).  Remove the cheesecake from the oven and let it cool completely. Refrigerate overnight before serving. Makes 12 servings