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["CRUST", "1. Preheat oven to 350u00b0F. Butter 9-inch-diameter springform pan with 3-inch-high sides.", "2. Blend wafer cookies in a food processor until finely ground; blend in sugar. Add melted butter and process until well blended.", "3. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.", "", "FILLING", "1. Prepare a double boiler: fill a medium saucepan about 1/3 full with water and bring to a boil. Set a smaller saucepan inside. Add chopped chocolate in the small saucepan and stir until melted and smooth.", "2. Remove bowl from water; cool chocolate until lukewarm but still pourable.", "3. Blend cream cheese, sugar, and cocoa powder in a food processor until smooth.", "4. Blend in eggs 1 at a time. Mix in lukewarm chocolate.", "5. Pour filling over crust; smooth top.", "6. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.", "", "TOPPING", "1. Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.", "2. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.", "", "ASSEMBLY", "1. Release pan sides from cheesecake. Transfer cheesecake to a platter. Top with chocolate curls.", "2. Let stand 2 hours at room temperature before serving."]
