Deep Dark Chocolate Cheesecake

For Crust: Preheat oven to 350 degrees F. Butter a 9-inch diameter springform pan with 3-inch-high sides.

Blend cookies in a processor until finely ground, then blend in sugar. Add melted butter and process until well blended.

Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For Filling: Stir chopped chocolate in metal bowl set over a saucepan of simmering water until melted and smooth. Remove bowl from over water and cool chocolate until lukewarm but still pourable.

Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate.

Pour filling over crust and smooth the top. Bake until center is just set and just appears dry, about 1 hour. Cool for 5 minutes. Run knife around sides of cake to loosen.

Chill overnight.

For Topping: Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.

Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Release pan sides. Transfer cheesecake to a platter. Top with chocolate curls. Let stand for 2 hours at room temperature before serving.