Crust
1    Box chocolate wafer crumbs
(1 1/4 cups)
1/2    Stick butter, melted
2 tb Brown sugar

Combine ingredients, press into a greased 9-inch springform pan (you
know, the kind where the sides come off after baking)

Filling 1/3 cup flour 1/4 tsp baking soda (scant) 8 oz sweet
chocolate 3 large eggs 3/4 cup sugar 8 oz cream cheese, softened 1
1/4 cupws heavy cream, unwhipped 1/4 tsp vanilla extract

Preheat oven to 325 Sift flour and baking soda, set aside Melt
chocolate (use double boiler), remove from heat and cool slightly In
small bowl, beat eggs until thick. beat in sugar, one Tbls. at a
time, until mixture is thick and ivory colored. Without washing
beater (no licking!) beat cream cheese until fluffy in large bowl,
add cream and vanilla, beating until smooth and of whipping cream
consistency. Add chocolate, beating gently to blend. with spatula,
fold in egg mixture, then fold in flour mixture Back 1 1/2 hours at
325 degrees Cool; top will crack and cave in slightly, fill this area
with topping and chill. serve cold or at room temperature.

Topping 1 Tbls. powdered sugar, sifted 5 tsp creme de cacao 3/4 cup
whipping cream extra crushed chocolate wafer crumbs

Whip cream, sugar and creme de cacao, spread over cheesecake.
sprinkle some crumbs for decoration.