Crust:
4 whole graham crackers, regular or chocolate
1 cup raw pecan halves or pieces
1/4 cup sugar
5 tablespoons melted butter
Chocolate Cream Cheese Filling:
12 ounces semi-sweet chocolate
3 (8-ounce packages) cream cheese, room temperature
1 1/2 cups heavy cream
1 cup sugar
1 1/2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
3 large eggs
Cocoa Whipped Topping:
1/4 cup granulated superfine sugar
3 tablespoons unsweetened cocoa powder
3/4 cup heavy cream

Crust:

Preheat the oven to 350º. Line the bottom of a 9-inch springform pan with parchment. Place the crackers, pecans, and sugar in the food processor and grind fine. Add the melted butter; process just until clumps are formed. Remove from the bowl and press evenly into the bottom and one inch up the sides of the pan until firmly packed. Refrigerate 30 minutes.

Chocolate Cream Cheese Filling:

Melt the chocolate slowly in a double boiler, remove from the heat and cool slightly. Preheat the oven to 350º. Beat the cream cheese, heavy cream, and sugar in an electric mixer until smooth. Add the vanilla, cocoa powder, and slightly cooled melted chocolate. Add the eggs, mixing well after each addition. Scrape down the sides of the bowl. Mix just until blended, about 30 seconds; do not overbeat.

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