Instructions 

To Make Crust:

1. Initially, preheat oven to 350 degrees F, grease 9 inch springform pan and set aside.
2. Then finely crush cookies in food processor, and add melted butter, blend until moistened.
3. Now, press crumb mixture onto bottom of prepared pan and bake for 6 minutes. And remove from oven and set on a wire rack to cool while making filling.

To Make Filling:

1. Firstly melt 10 ounces of bittersweet chocolate and set aside to get cool.
2. Mix your cream cheese and sugar until smooth, then mix in cocoa powder.
3. Add eggs at a time, mix them on low speed and don't overbeat it.
4. Now, add melted chocolate and mix on low speed to combine.
5. Pour filling over crust and smooth top.
6. And bake cheesecake until center is set and top looks dry.
7. Then cool on a wire rack for 5 minutes and run a thin knife around sides of pan and set cake refrigerator for at least 8 hours or overnight.

To Make Topping:

1. Stir cream, chocolate and sugar on low heat together in a medium saucepan until chocolate is completely melted and mixture is smooth.
2. And cool and pour over cheesecake.
3. When topping is set and cooled again run your thin knife around sides and remove springform pan sides.
4. This cheesecake can prepared up to 2-3 days in advance to store covered in refrigerator.
5. Now, garnish with chocolate curls.