Combine cookie crumbs and sugar in small bowl. Stir in butter. Press onto the bottom and 1 1/2 up the sides of a greased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce heat to 325
degrees.
In a saucepan, over low heat, melt chocolate chips, stir until smooth. Remove from the heat and add cream cheese; mix well. Set aside.
In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs , beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake for 45 to 50 minutes or until center
is almost set.
For topping: Melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from the heat. Stir in cream and vanilla, mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around edge of pan to loosen.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses, if desired. |
