Chocolate Cheesecake

Filling:
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Nonstick vegetables oil spray **
2 1/2 lbs cream cheese, room temp. (very soft)
1 3/4 cup sugar
1 cup unsweetened cocoa powder, sifted
3 large eggs, room temp
1/2 cup whipping cream
2 Tbs coffee liqueur
1 1/2 Tbs Frangelico (hazelnut liqueur)
1 tsp vanilla extract

Chocolate Glaze:
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1/4 cup coffee liqueur
1/4 cup Frangelico
2 Tbs dark rum
12 oz bittersweet chocolate (not unsweetened)
or semisweet chocolate, chopped
1/4 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
For filling: Position rack in center of oven and preheat to 300F. Line
bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
waxed paper. Spray paper with nonstick vegetable spray. Using electric
mixer, beat cream cheese and sugar in large bowl on low speed until
smooth. Gradually mix in cocoa. Beat in eggs, 1 at a time. Gradually
add cream, coffee liqueur, Frangelico and vanilla and beat until mixture
is smooth.

Transfer filling to prepared pan. Bake until outer 3 inches of cake
puff and center is gently set but moist looking, about 1 hour 30
minutes. Cool on rack. Cover and refrigerate until cake is well
chilled, at least 6 hours. (can be prepared 1 day ahead)

For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium
saucepan until reduced to 1/4 cup, about 3 mintues. Reduce heat to low
and add chocolate, cream, and butter. Stir until mixture is smooth.
Cool until mixture is thick but still pourable, stirring occasionally,
about 45 minutes.

Using small sharp knife, cut around pan sides to loosen cake. Release
and remove pan sides. Pour chocolate glaze over cake. Spread smoothly
over top and sides covering completely. Chill until chocolate is is
firm, at least 2 hours.

Invert cake onto serving platter. Peel off paper. Smooth top. Using
warm knife, cut into wedges and serve.