Preparation / Directions:
In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up the sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat, add cream and 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 until just blended. Pour over crust. Bake for 45-50 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 the edge of the pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired.