I do indeed have a great recipe. I saw this on Food Network, so I went online and got the recipe. It is AWESOME. And it comes straight from Emeril, so you KNOW BAM! Its' good!

Recipe and link below.

ngredients
Crust:
1/2 cup graham cracker crumbs
3/4 cup finely ground chocolate sandwich cookies (recommended: Oreo), chocolate cookie part only, no white filling
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons sugar
Filling:
6 ounces semisweet chocolate
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
4 large eggs
1/2 cup sour cream
1 (1 1/2-ounce) milk chocolate bar
Crust:
Directions
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.

In a large mixing bowl, combine all the crust ingredients with a fork and mix until well combined. Press the cookie mixture into the bottom of a 9-inch springform pan. Bake the crust until fragrant and just set, about 8 to 10 minutes. Using oven mitts or pot holders, remove from the oven and cool for at least 15 minutes before adding the filling.

Lower the oven temperature to 350 degrees F.

Filling:
Place semisweet chocolate in a microwave-proof glass bowl or measuring cup and cover it with plastic wrap. Microwave the chocolate on high power for 30 seconds; then stir it with a spoon or rubber spatula. Continue to microwave the chocolate on high, stopping to stir every 30 seconds, until it is completely melted and smooth. (If you don't have a microwave, you can use the double-boiler method for melting chocolate.) Set aside.

Place the cream cheese, sugar, and vanilla extract in a large metal bowl and, using an electric mixer, beat until creamy and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Sift the cocoa powder into the cream cheese mixture and beat to incorporate. Turn the mixer off.

Crack and add the eggs 1 at a time, beating well after each addition. Be sure to turn the mixer off before you add each egg. *Add the sour cream and melted chocolate and beat until smooth. Using a rubber spatula, transfer the batter to the prepared pan with the baked crust.

Bake at 350 degrees F until the cake rises and puffs and the center is just set and still slightly wiggly, about 1 hour and 10 minutes. Using oven mitts or pot holders, remove from the oven and place on a wire rack to cool.

Grate the chocolate bar and sprinkle the shavings over the top of the cheesecake while it's still hot.

Let the cheesecake cool for 1 hour. Cover the cheesecake with plastic wrap and refrigerate at least 4 hours or overnight before serving.

When you're ready to serve the cheesecake, gently run a thin sharp knife around the inside edge of the springform pan to loosen the cake's sides, then unhook and carefully remove the outer ring of the pan. Slice and serve.

Be careful not to touch the hot pan when you add the grated chocolate to the hot cake! *

*It's important not to add hot melted chocolate to the raw eggs, or you'll cook them!

Kick up your cheesecake by topping it with some fresh whipped cream."

http://www.foodnetwork.com/recipes/emeril-lagasse/seriously-chocolaty-cheesecake-recipe/index.html
Source(s):
http://www.foodnetwork.com/recipes/emeril-lagasse/seriously-chocolaty-chees...

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Mahalo has a number of pages with GREAT chocolate cake recipes. Check out

How to Make Chocolate Cake
How to Make Mint Chocolate Cake
How to Make German Chocolate Cake
How to Make Chocolate Lava Cake

And to brush up on the basics, there's How to Bake and How to Make a Cake
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Chocolate Cake with a little Twist:

Ingredients: 1 3/4 cups unbleached flour
3/4 cup oat bran
1 1/3 cups sugar
1/2 cup cocoa powder
1 1/2 tsp baking soda
1/8 tsp salt
1 1/14 cups nonfat buttermilk
3 Tablespoons vegetable oil
2 egg whites lightly beaten
1 tsp vanilla

Filling: 1 1/4 cups canned light (low sugar) cherry pie filling

Glaze: 1/3 cups confectioner's sugar
1 1/2 teaspoons skim milk or 1%
1/2 teaspoon vanilla

1. Combine flour, oat bran, sugar, cocoa, baking soda, and salt in large bowl. Stir to mix well. Add buttermilk, oil, egg whites, and vanilla and stir to mix well.

2. Coat a 12 cup bundt pan with nonstick cooking spray, and spread batter evenly in pan. Spoon the cherry filling in a ring over center of batter. (As the cake bakes, the filling will sink into the batter.)

3. Bake 350 degrees for about 40 minutes or until top springs back when lightly touched. Cool the cake in the pan for 40 minutes. Then invert onto a wire rack, cool to room temp.

4. To make glaze, combine all ingredients in small bowl and stir until smooth. Transfer cake onto serving platter and spoon glaze over cake. Let the cake sit for at least 15 minutes, allowing glaze to harden.

NUTRITIONAL FACTS: Calories: 188 Fat:3.3 g Protein: 4 g Fiber: 2.1 g
Cholesterol: 0 mg Sodium: 164 mg
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Basic Chocolate Cake Recipe

I typically make this frosting just before serving. I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

2 1/2 cups whole wheat pastry flour
3/4 cup non-alkaline/non-Dutched cocoa powder (I use Dagoba)
1 tablespoon baking powder (look for non-aluminum type)
3/4 teaspoon fine grain sea salt
1/2 cup barely melted unsalted butter (or coconut oil)
1 cup real maple syrup, room temperature
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup coconut milk, room temp
8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Preheat oven to 350F degrees with a rack in the middle. Butter and flour an 8x8 square cake pan (I've also had success using a 9x9 pan, just adjust your baking time).

Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. This is a cake I like slightly under-baked, so I pull it out when the center is still a bit under cooked - the toothpick doesn't quite come out clean when testing. If you are going to use it for a layer cake - then bake it all the way (clean toothpick). Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).

Chocolate Whipped Cream Frosting

2 ounces bittersweet chocolate (chopped)
1/4 cup unsalted butter, room temperature
1/4 cup maple syrup
1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt. It still tastes good, but isn't what you're after.
Source(s):
http://www.101cookbooks.com/archives/basic-chocolate-cake-recipe.html

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