Preheat your oven to 325 and very very lightly coat a 9" springform pan (or a regular cake pan if you dont have a springform) with butter, use a bit of cocoa powder to dust the pan with. Wrap bottom of the pan in foil in case it decides to leak as springform pans can do.

Ingredients 1 1/2 C Crumbs, Chocolate Chocolate Chunk Cookies (next year I hope to make my own, this year I used Pamela's)

1/3 C Butter, melted (I used Earth Balance but you can use regular butter)

24 oz Cream Cheese (I used Philidelphia)

3 Large Eggs

3/4 C Sugar

1/2 t Cocoa powder (I used Hershey's Special Dark)

1 t hot water

1 T Butter (yes I did put butter on here twice, not a typo)

11 Oz Bittersweet Chocolate Chips (Ghiradelli)

Using a food processor  make those fabulous cookies into fabulous crumbs. Mix crumbs, with 1/3 c melted butter, they will look more than damp. Press into the pan with your fingers until you have an even layer on the bottom of the pan, put the pan in the freezer.

Next melt chocolate chips and 1 T butter in a double boiler (or improvise using a medium sauce pan, with a glass bowl that fits slightly inside the pan. Bring water to a simmer making sure bottom of the bowl doesnt touch the water).

In a very small bowl dissolve cocoa powder in the hot water.

In the meantime, beat cream cheese, vanilla, and sugar in a large bowl with electric mixer or use a stand mixer. Add eggs one at a time, mixing well in between each addition, add chocolate mixture and cocao mixture, continue mixing until light and fluffy looking. Pour batter into your crust and bake at 325 for 55 minutes or until the middle of the cheesecake is almost set.

Loosen the cake from the sides of the pan with a butter knife. Allow to cool and then remove from pan (if in a springform pan) and refrigerate 4 hours to over night, lightly covered with tinfoil.

You might have seen seen this on my blog or on another website with credit given to "Celiac Chic" , thats a blogger name I use. I just want it to be clear that this is my own recipe.