Chocolate Cheesecake

CHOCOLATE CHEESECAKE

1-1/4 cups graham cracker crumbs (about 20 squares)
1/2 cup sugar
1/4 cup baking cocoa
6 Tbsp. butter, melted

FILLING:
3 pkg. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup (6 oz.) semisweet chocolate chips, melted
1 tsp. almond extract
1/2 tsp. vanilla extract

TOPPING:
1/4 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 Tbsp. honey

In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust. Bake at 350 degrees for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled. In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers. Makes 12 servings.