1 (8 1/2 oz.) box thin chocolate wafer cookies
1/3 c. melted unsalted butter
12 oz. semi-sweet chocolate
Pinch of cinnamon
1 lb. (two 8 oz. pkgs.) cream cheese, softened
2/3 c. sugar
1 1/2 c. whipping cream
2 tbsp. unsalted butter
1 tsp. vanilla
3 eggs
1/3 c. cocoa for dusting

Preheat oven to 350 degrees. Cover the removable bottom of a 9 inch springform pan with foil. Reassemble pan; set aside.

For the crust, in a food process or blender process cookies into crumbs. Add 1/3 cup softened butter, and cinnamon; process until mixture sticks together. Press the mixture onto the bottom and three-quarters of the way up the side of the prepared pan.

Bake the crust 5 minutes to set. Remove from oven. Melt chocolate in top of double boiler or in microwave. Do not burn. Stir. Set aside to cool.

Using a mixer or food processor, beat the cream cheese until smooth. Beat in sugar - but do not over process. Add whipping cream, remaining 2 tablespoons butter and vanilla; beat until smooth. Add eggs, one at at ime, beating after each addition.

Next, add cooled chocolate, stirring to combine. Spoon the batter into the prepared crust. Put into preheated 350 degree oven and bake 15 minutes. Reduce temperature to 325 degrees and bake 30 to 45 minutes longer, or until top is firm. Do not over bake.

This cake should be creamy not dry. Remove from oven. Place on a cooling rack. Run a thin knife around the edge of the cake to loosen it from the side of the pan Let cool 10 minutes. Loosen the side of the springform pan and let it cool completely. Refrigerate until ready to serve.

At serving time, put cocoa into a fine mesh strainer. Shake the strainer over the cake to lightly dust the top with cocoa. For lower fat: substitute evaporated skim milk for whipping cream and reduced-fat cream cheese.