Crust:
1 1/4 cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
Filling:
11 ounces cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cocoa powder
2 teaspoons coffee liqueur, optional
3 large eggs
Position a rack in the center of the oven and preheat the oven to 350F. Lightly grease a 9 inch springform pan. To make the crust, in a large bowl, combine the crumbs and sugar. Mix in the melted butter. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes. Cool on a wire rack. reduce the oven temperature to 300F. To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. beat in the cocoa powder until blended. Beat in the coffee liqueur. beat in the eggs. Pour over the crust and bake for 1 hour or until firm. Cool slightly. Cover with waxed paper and chill for at least 3 hours. Remove the side of the pan before serving. This cheesecake can be prepared and refrigerated up to 48 hours in advance of serving.
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