GETTING READY

1. Preheat oven to 350 degree F.

MAKING

For Crust:

2. In a small heavy pot, melt butter and semisweet chocolate chips. Stir over low heat until chocolate melts. Remove the pot from heat.

3. Add breadcrumbs and sugar. Mix well.

4. Into a 9-inch springform pan, transfer the mixture and press it into the bottom and halfway up the sides.

5. Pop it in oven and bake for about 8 minutes. Let cool.

For Filling:

6. In a large bowl, add cream cheese and sugar. Using an electric mixer, beat well on medium speed.

7. Add eggs, one at a time and beat well after each addition.

8. Add whipping cream, vanilla, and melted semisweet chocolate chips. Beat at low speed until well blended.

9. Into the crust, pour the mixture.

10. Pop it in 375 degree F oven and bake for about 30 minutes or until edges are firm, but center is still soft. Cool to room temperature.

11. Cover with plastic wrap and chill for 8 hours or overnight.

12. Use a knife to loosen the pan and remove the cake from the pan.

FINALIZING

13. Spread topping over the cake and slightly sift cocoa powder on the topping.

14. Cover and pop it in refrigerator until ready to serve.

SERVING

15. Serve and enjoy!