Chocolate Cheesecake

I've been on a cheesecake kick lately, and this one is good. Chocolately but not too rich. You could just use a chocolate graham cracker crust instead of the recipe below, but I find that using baking cocoa gives it a nice flavor. If you'd like, you can top each slice with a small amount of slivered almonds.

1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup baking cocoa
6 tablespoons butter, melted

3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
3 eggs
1 cup (6 oz) semisweet chocolate chips, melted
1 teaspoon almond extract
1/2 teaspoon vanilla extract

1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tablespoon honey

For crust, combine the graham cracker crumbs, sugar, and cocoa; stir in butter. Press into the bottom and 1-inch up the side of a greased 9-inch springform pan. Set aside.

Beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate, almond extract, and vanilla extract just until blended. Pour into crust. Bake at 350 F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; allow to cool for 1 hour longer. Then refrigerate until completely cooled.

In a saucepan over low heat, melt chocolate chips with whipping cream and honey; stir constantly until smooth. Remove from heat and cool for 5 minutes. Remove sides of springform pan and pour topping over cheesecake. Chill for at least 4 hours until topping is set. Refrigerate leftovers.