1 to 2 tbsp. unsalted butter
1 pkg. chocolate wafers, ground
1 pinch ground cinnamon
1/2 c. unsalted butter, melted

12 oz. pkg. semi sweet chocolate chips
2 tbsp. unsalted butter
3 (8 oz.) pkgs. cream cheese
1 1/2 c. whipping cream
1 tsp. vanilla
1 c. sugar
3 lg. eggs, room temperature, slightly beaten
2 tbsp. Hershey's cocoa

Crust: Coat bottom of 9 inch springform pan with 1 to 2 tbsp. butter. Mix cookie crumbs and cinnamon. Drizzle melted butter over mixture, mix and press into springform pan. Refrigerate for 30 minutes. Preheat oven to 350 degrees and move oven rack to center of oven.

Filling: Combine chocolate chips and butter in double broiler. Melt and stir. Let set at room temperature. Cream cream cheese in food processor and add chocolate mixture, whipping cream and vanilla. Add sugar, then eggs slowly. Add cocoa. Pour into crumb crust. Bake for 30 minutes, reduce temperature to 325 degrees and cook 30 minutes longer. Turn off oven and let it remain in over for 30 more minutes. Transfer to a cool rack. Completely cool and remove sides of pan. Refrigerate overnight. Dust with powdered sugar before serving.