Chocolate Cheesecake with Chocolate Ganache

CHOCOLATE CHEESECAKE
Crust:
 1 1/4 cups Graham Cracker Crumbs
1/4 cup sugar
1/4 cup Cocoa
1/3 cup melted Butter/margarine


Filling:
2 (8 oz) Packages Cream Cheese
3/4 cup sugar
1/2 cup cocoa
2 eggs
1/2 cup Starbucks dark chocolate frappuchino
1 tsp vanilla

Optional Chocolate Ganache Topping:
1/4 cup Heavy cream
4 oz. (1 cup) semi-sweet chocolate chips


CRUST:
Combine all ingredients and mix well.
Press into LARGE Pie Pan or spring form pan.
Bake at 325 for 5 min. COOL.

FILLING:
In Mixer, Beat cream cheese first.
Gradually add sugar. Mix well.
Beat in Cocoa, eggs, coffee, and vanilla.
Pour into prepared pan. Bake at 375 for 25-30 min.
Filling will be soft but will firm up as it cools.
COOL at ROOM temperature on wire rack.
Then refrigerate. 

TOPPING:
Heat cream over the stove, pour it over the chocolate chips and stir till they all melt. Spread over hot cheesecake.
Bake at 425 for 5-7 min. Let cool at ROOM TEMPERATURE.