Directions:
Process the first 3 ingredients in the food processor until finely ground. Press into bottom of a 9 inch spring form pan, bake for 5 minutes at 350 degrees. Let cool. Process cream cheese and slowly add sugar, process until smooth; add eggs one at a time, processing after each addition. Melt chocolate over a double boiled until completely melted. Let cool for 15 minutes. Add remaining ingredients to the processor. Process until fully incorporated. Pour cream cheese mixture into chocolate crust and bake at 350 degrees for 1 hour, or until the edges look dry. After cooling, chill for at least 8 hours in the refrigerator. Top with chocolate whipped cream and a fresh strawberry for garnish. Enjoy!