CRUST:

1 1/2 c. chocolate wafer cookie crumbs
1/3 c. unsalted butter, melted
3 tbsp. dark brown sugar, firmly packed
1 tbsp. unsweetened cocoa powder
1/4 tsp. cinnamon

FILLING:

4 oz. bittersweet OR semi-sweet chocolate, finely chopped
1 oz. unsweetened chocolate, finely chopped
4 pkg. (8 oz.) cream cheese (room temperature)
3/4 c. sugar
2 tbsp. flour
5 lg. eggs (room temperature
1/3 c. whipping cream (room temperature)
1 tsp. vanilla

TOPPING:

2 c. sour cream
1/4 c. sugar
1 tsp. vanilla

GLAZE:

1 c. whipping cream
7 oz. bittersweet or semi-sweet chocolate, finely chopped
Optional: 1 strawberry, partially dipped in semi-sweet chocolate

For Crust: Preheat oven to 425 degrees. Mix all ingredients in bowl. Press onto bottom of 10 inch spring-form pan.

For Filling: Melt chocolate until smooth. Cool to lukewarm. Using electric mixer, beat cream cheese with sugar and flour in large bowl until smooth. Blend in eggs 1 at a time. Stir in cream and vanilla. Pour 1/2 of batter into chocolate; mix well. Pour 1/2 of remaining plain batter over crust. Pour chocolate batter over. Cover with remaining plain batter. Swirl small thin knife through batter, creating marble pattern. Bake cake for 15 minutes. Reduce oven temperature to 225 degrees. Bake until cheesecake is firm in center, about 50 minutes. Serves 10.

Topping: Mix all ingredients in small bowl. Pour topping over hot cheesecake. Increase oven temperature to 350 degrees. Bake until topping is set, about 13 minutes. Transfer to rack and cool completely. Refrigerate overnight.

Glaze: Bring cream to simmer in heavy saucepan over low heat. Add chocolate and stir until smooth. Cool to room temperature. Pour over top and sides of cake.