1 1/2 cups chocolate wafer crumbs (about 27 wafers)
2 tablespoons sugar
1/4 cup butter, melted
1/3 cup baking cocoa
3 large eggs, lightly beaten
1 teaspoon vanilla extract
Filling:
1/4 cup semisweet chocolate chips
1/4 cup heavy whipping cream
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
Topping:
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Whipped cream and miniature milk chocolate kisses, optional

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-inch springform pan. Place pan on baking sheet and bake at 350 degrees for 10 minutes. Cool in pan on a wire rack. Reduce heat to 325 degrees.
    For filling, place chocolate chips in a small bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and the melted chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
    Bake for 45-50 minutes or until center is almost set. For topping, place chocolate chips in a bowl. In a small heavy saucepan, heat cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in vanilla. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
    Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers.