1Preheat oven to 350 degrees F. Grease sides and bottom of a 9 inch springform pan.
In a small bowl, combine cookie crumbs and sugar, stir in butter. Press into the bottom and 1 1/2 inches up the side of the prepared springform pan. Bake for 10 minutes. Cool on a wire rack.
Reduce heat to 325 degrees F.
In a saucepan over low heat melt chocolate chips; stir until smooth. Remove from heat and add the cream; mix well. Set aside.
4In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour into crust.
5Bake in a water bath by settting pan in a 14.5×10.5×2 roasting pan. Fill halfway up the springform pan with warm water and carefully place on oven rack in the center of the oven. Bake for 45-50 minutes or until center is almost set.
Melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat. Stir in cream and vanilla; mix well. Spread over filling.
7Refrigerate overnight. Carefully run a knife around the edge of the pan to loosen. Carefully loosen springform and remove sides of pan.
8Before serving garnish with whipped topping and kisses if desired.
9For easier slicing; remove cake from refrigerator about 10-15 minutes before serving.