Chocolate Cheesecake

This recipe is also from Amy:)

Crust
1 package (9 oz) graham crackers
6 tablespoons butter, melted
1 tablespoon cocoa powder
2 tablespoons powder sugar

Filling
2 packages (8 oz) cream cheese, softened
2/3 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 cup white chocolate chips, melted
1 cup whipping cream
2 tablespoons butter, melted
1 teaspoon vanilla

Heat oven to 325 degrees. In medium bowl, combine crust ingredients.
Press crust mixture in bottom and 2 inches up the sides of an
ungreased 10-inch springform pan. Refrigerate. In a large bowl,
combine cream cheese and sugar, beat until smooth. Add eggs one at a
time, beating well after each addition. Add melted chocolate, beat
well. Add all remaining filling ingredients, beat until smooth. Pour
into crust-lined pan. Bake at 325 degrees for 55-65 minutes or until
edges are set, center of cheesecake will be soft (To minimize
cracking, place shallow pan half full of hot water on lower oven rack
during baking). Cool for 20 minutes. Refrigerator overnight. Store in
refrigerator.