Preheat oven to 350. Grease 9 inch springform pan.

In microwave, melt the butter and chocolate.

Once melted, stir in sugar and eggs, whisking well.

Add cocoa... best to sift it in!

Pour into the springform and set aside while preparing cheesecake layer.

Beat the cream cheese until fluffy.

Add sugar and mix well.

Add eggs one at a time.

Pour in the cooled melted chocolate and mix to blend all.

Carefully spread over the flourless cake layer.

Bake the cake at 350 for 50-60 minutes.

Let cool and then chill a few hours in the fridge.

Beat the cream in the mixer until almost soft peaks.

Add the chocolate and mix just until combined and thick.

Spread over the chilled cheesecake and chill again while preparing the glaze.

Melt the chocolate and butter in the microwave until melted.

Stir in corn syrup.

Let cool a bit before pouring on cake.

Pour on, spread and chill.

Remove cake from fridge before serving so it can come up to room temp a bit.

Cut with a hot knife and clean knife between slices.