12 oz. semi-sweet chocolate, in sm. pieces
2 tbsp. unsalted butter
1 1/2 lbs. cream cheese, room temperature
1 1/2 c. whipping cream
1 tsp. vanilla
1 c. granulated sugar
3 lg. eggs, room temperature and slightly beaten
2 tbsp. unsweetened cocoa powder
Powdered sugar
Fresh strawberries (if desired)
Chocolate Crumb Crust: 1 to 2 tbsp. unsalted butter, 1 (8 1/2 oz.) pkg. chocolate wafer cookies (finely chopped), pinch of salt, pinch of ground cinnamon, 1/3 c. unsalted butter (melted and cooled)

Preheat oven to 350 degrees. Prepare chocolate crumb crust. (Coat 9 inch spring-form pan with unmelted butter.) Mix crumbs and spices in bowl. Drizzle melted butter. Stir and toss with fork until darkened throughout. Press crumb mixture on sides and bottom of pan. Refrigerate 30 minutes.

Combine chocolate and butter in double boiler; place over hot water. Cook over low heat until chocolate is melted. Stir until smooth. Reserve, uncovered, at room temperature.

Beat cream cheese until smooth. Beat in chocolate mixture. Add cream and vanilla; beat until blended. Continue beating at medium speed, slowly adding sugar. Beat until absorbed. Add eggs slowly while beating. Sieve cocoa powder; beat at low speed. Pour batter into unbaked crust. Spread top smooth. Gently rotate pan to settle. Bake 30 minutes. Reduce oven to 325 degrees. Bake for 30 more minutes. Turn oven off. Let cake stand in oven with door ajar 30 minutes.

Transfer pan to wire rack. Cool until pan is room temperature. Remove sides of pan. Refrigerate cake, uncovered, at least 8 hours. Cover loosely with plastic wrap and refrigerate until serving time. Just before serving, sieve powdered sugar lightly over cake. Serve with strawberries, if desired.