Chocolate-Topped Chocolate Cheesecake

• 1-1/4 cups graham cracker crumbs (about 20 squares)
• 1/2 cup sugar
• 1/4 cup baking cocoa
• 6 tablespoons butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 large eggs, lightly beaten
• 1 cup (6 ounces) semisweet chocolate chips, melted
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips
• 1/3 cup heavy whipping cream
• 1 tablespoon honey

1. In a large bowl, combine the cracker crumbs, sugar and cocoa; stir in butter until crumbly. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside.
2. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
3. Bake at 350u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
4. In a small saucepan over low heat, melt the chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set.

graham cracker crumbs, sugar, baking cocoa, butter, cream cheese, sugar, eggs, chocolate chips, almond, vanilla, semisweet chocolate chips, heavy whipping cream, honey

Taken from www.tasteofhome.com/recipes/chocolate-topped-chocolate-cheesecake/ (may not work)