CRUST:
1-1/2 cups creme-filled chocolate sandwich cookie crumbs
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter or margarine, melted

FILLING:
3/4 cup whipping cream
4 oz. bittersweet chocolate, melted
2 8-oz pkgs cream cheese, softened
1 cup sugar
2 tablespoons Dutch-process cocoa
1/2 teaspoon ground cinnamon
3 eggs, separated
1 teaspoon vanilla
1/8 teaspoon cream of tarter

TOPPING:
1/4 cup whipping cream
2 oz. bittersweet chocolate, melted
1 teaspoon vanilla
1 cup whipped cream

GARNISH:
Chocolate curls (optional)
Toasted slivered almonds (optional)
Fresh strawberries (optional)

Heat oven to 325. In medium bowl, combine cookie crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon and butter; mix until well blended. Press crumb mixture gently into bottom and up sides of 9-inch springform pan. Bake 8 to 10 mins. Remove from oven; cool.

In small saucepan, scald whipping cream over low heat to just below simmering. Remove from heat. Combine 4 oz. chocolate and scalded whipping cream; mix with wire whisk until blended. Set aside.

In large mixing bowl, blend cream cheese, 1 cup sugar, cocoa and 1/2 teaspoon cinnamon at medium speed until blended. Add egg yolks, one at a time, mixing well after each addition. Blend in 1 teaspoon vanilla and reserved whipping cream mixture; set aside. In clean mixing bowl, combine cream of tarter and egg whites; beat at high speed until soft peaks form. Fold egg whites into cream cheese mixture. Pour into crust; bake 45 to 50 mins or until center is almost set. Remove from oven; loosen cake from sides of pan. Cool completely before removing rim of pan. Chill several hours or overnight.

In small saucepan, scald 1/4 cup cream over low heat to just below simmering. Remove from heat. In large mixing bowl, combine 2 oz. chocolate, scalded cream and 1 teaspoon vanilla; mix with wire whisk until blended.

Cover; chill until firm but not hard. Using electric mixer, beat chocolate mixture until light and fluffy. Fold in whipped cream. Spread on top of chilled cheesecake and garnish with chocolate curls, almonds or strawberries, if desired. Store in refrigerator.

12 servings.