12 oz. semi-sweet chocolate chips
2 tbsp. unsalted butter
1 1/2 lb. cream cheese, room temperature
1 1/2 c. whipping cream
1 tsp. vanilla
1 c. sugar
3 lg. eggs, room temperature, slightly beaten
2 tbsp. unsweetened cocoa powder
Powdered sugar
Fresh strawberries, if desired

Place oven rack in center of oven and preheat 350 degrees. Combine chocolate and butter in top of double boiler; place over hot but not simmering water. Cook over low heat just until chocolate is completely melted. Remove top of double boiler from water; stir chocolate mixture until smooth. Reserve at room temperature uncovered.

Cut cream cheese into 1 inch cubes; place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Gradually beat in chocolate mixture until it is smooth and uniformly colored. Continue beating cheese mixture at medium speed while very slowly adding sugar; beat until sugar is absorbed. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.

Sieve cocoa powder over batter; beat at low speed until cocoa is thoroughly incorporated. Pour batter into cooled unbaked chocolate crumb crust; spread top smooth. Gently rotate pan several quarter turns to settle batter. Bake 30 minutes. Reduce oven temperature to 325 degrees; continue baking 30 minutes longer. Turn oven off. Let cake stand in oven with door ajar 30 minutes. Transfer pan to wire rack away from drafts.

Let cool undisturbed until sides and bottom of pan are completely cooled at room temperature. Remove sides of pan. Refrigerate cake covered overnight or at least 8 hours. (Cover cake loosely with plastic wrap.) Refrigerate until serving time. Just before serving, sieve powdered sugar lightly over cake. Serve with strawberries, if desired. Serves 8-10.

CHOCOLATE CRUMB CRUST:

1-2 tbsp. unsalted butter, room temperature
1 (8 1/2 oz.) pkg. chocolate wafer cookies, finely ground
Pinch of salt
Pinch of ground cinnamon