Put your graham crackers into a blender or food processor and grind into fine crumbs
Stir in the sugar and butter.
Press into the bottom of a spring form pan or if using a regular pie shell take it up the sides.
Preheat oven to 375 degrees.
Spray a springform pan and press the chocolate graham cracker crust into the bottom.
Beat the cream cheese and sugar in an electric mixer on medium till light and fluffy about 3 minutes.
Add eggs one at a time and beat each one in until well blended.
Add the next 3 ingredients and beat at low until blended.
Bake for 30-35 minutes until the edges are firm and the center is still soft, the inside will be a little darker brown than the sides.
Cool for 20 minutes then refrigerate for 6 hours or overnight.
Take the outside ring off and run a butter knife underneath to release crust from pan.
Spread whipped topping on top and serve.