11 oz cream cheese (I use the light, [low-fat] not fat free — it needs some fat in it, or it doesn't set right)
¾ C sugar
¼ C Hershey's cocoa
2 eggs
1 tsp. vanilla (though I usually sorta let it spill over the spoon into the mix <g> depends on your taste)
½ C chilled whipping cream (not whipped)
8 inch chocolate crumb pie crust (Oreo makes a good one; so does Keebler)

Heat oven to 350.

Combine cream cheese and sugar; beat well (best if you use a hand-held mixer on high). Blend in cocoa. Add eggs & vanilla. Blend well. Blend in whipping cream. Pour into crust. Bake 35-40 minutes. (center will be soft, but will set on cooling.) Cool to room temperature, then stick in refrigerator several hours (or overnight).

Then top:
Topping: leftover whipping cream, sugar, small amount of cocoa, vanilla, cinnamon. (Can't tell you how much; I just add the flavorings till they taste right...) Chill bowl in refrigerator, then whip all the ingredients together and spread on top of chilled cheesecake.

Done. Enjoy!