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1
Preheat oven to 350 degrees.
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2
Cover the removable bottom of a 9 inch springform pan with foil.
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3
Reassemble pan; set aside.
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4
For the crust, in a food process or possibly blender process cookies into crumbs.
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5
Add in 1/3 c. softened butter, and cinnamon; process till mix sticks together.
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6
Press the mix onto the bottom and three-quarters of the way up the side of the prepared pan.
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7
Bake the crust 5 min to set.
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8
Remove from oven.
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9
Heat chocolate in top of double boiler or possibly in microwave.
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10
Don't burn.
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11
Stir.
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12
Set aside to cold.
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13
Using a mixer or possibly food processor, beat the cream cheese till smooth.
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14
Beat in sugar - but don't over process.
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15
Add in whipping cream, remaining 2 Tbsp.
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16
butter and vanilla; beat till smooth.
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17
Add in Large eggs, one at at ime, beating after each addition.
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18
Next, add in cooled chocolate, stirring to combine.
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19
Spoon the batter into the prepared crust.
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20
Put into preheated 350 degree oven and bake 15 min.
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21
Reduce temperature to 325 degrees and bake 30 to 45 min longer, or possibly till top is hard.
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22
Don't over bake.
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23
This cake should be creamy not dry.
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24
Remove from oven.
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25
Place on a cooling rack.
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26
Run a thin knife around the edge of the cake to loosen it from the side of the pan Let cold 10 min.
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27
Loosen the side of the springform pan and let it cold completely.
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28
Chill till ready to serve.
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29
At serving time, put cocoa into a fine mesh strainer.
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30
Shake the strainer over the cake to lightly dust the top with cocoa.
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31
For lower fat: substitute evaporated skim lowfat milk for whipping cream and reduced-fat cream cheese.
