Decadent Chocolate Cheesecake

I do not have enough words to describe this cheesecake!  It truly is decadent!  It's so chocolaty, rich, creamy...oh, so good!  You have to try it!  It's absolutely incredible.  Enjoy!

Ingredients:
For the crust:
-1 (9 oz package of chocolate cookies-chocolate wafers, graham crackers or teddy grahams)
-1 Tbs sugar
-6 Tbs butter, melted
For the filling:
-10 oz semisweet chocolate chips
-4 (8 oz each) packages cream cheese, room temperature
-1 1/4 cups plus 2 Tbs sugar
-1/4 cup unsweetened cocoa powder
-4 large eggs
For the topping:
-3/4 cup heavy cream
-6 oz semisweet chocolate chips
-1 Tbs sugar
Directions:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate.  Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.  Enjoy!
Recipe slightly adapted from here.