Heat oven to 325°F. Line 8 or 9-inch round cake pan with foil. In large bowl, combine all crust ingredients; mix well. Press in bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
Meanwhile, in large bowl, beat cream cheese until smooth and creamy. Gradually beat in sugar and cream. Add eggs 1 at a time, beating well after each addition. Pour into partially baked crust.
Bake at 325°F. for 35 to 45 minutes or until center is set. Cool in pan on wire rack for 1 hour or until completely cooled.
In small saucepan, combine glaze ingredients; cook over very low heat until chocolate is melted, stirring constantly. Spread over cheesecake. Cover; refrigerate at least 4 hours or overnight.
Just before serving, in small bowl, combine sauce ingredients; mix well. To serve, lift foil-lined cheesecake from pan; remove foil. Place cheesecake on serving plate; cut into wedges. Serve with sauce. Store in refrigerator.