Filling:
--------
Nonstick vegetables oil spray **
2 1/2 lbs  cream cheese, room temp. (very soft)
1 3/4 cup  sugar
1 cup      unsweetened cocoa powder, sifted
3          large eggs, room temp
1/2 cup    whipping cream
2 Tbs      coffee liqueur
1 1/2 Tbs  Frangelico (hazelnut liqueur)
1 tsp      vanilla extract

Chocolate Glaze:
----------------
1/4 cup    coffee liqueur
1/4 cup    Frangelico
2 Tbs      dark rum
12 oz      bittersweet chocolate (not unsweetened) 
           or semisweet chocolate, chopped
1/4 cup    whipping cream
1/4 cup    (1/2 stick) unsalted butter
For filling: Position rack in center of oven and preheat to 300F.  Line
bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with
waxed paper.  Spray paper with nonstick vegetable spray.  Using electric
mixer, beat cream cheese and sugar in large bowl on low speed until
smooth.  Gradually mix in cocoa.  Beat in eggs, 1 at a time.  Gradually
add cream, coffee liqueur, Frangelico and vanilla and beat until mixture
is smooth. 

Transfer filling to prepared pan.  Bake until outer 3 inches of cake
puff and center is gently set but moist looking, about 1 hour 30
minutes.  Cool on rack.  Cover and refrigerate until cake is well
chilled, at least 6 hours.  (can be prepared 1 day ahead)

For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium
saucepan until reduced to 1/4 cup, about 3 mintues.  Reduce heat to low
and add chocolate, cream, and butter.  Stir until mixture is smooth. 
Cool until mixture is thick but still pourable, stirring occasionally,
about 45 minutes. 

Using small sharp knife, cut around pan sides to loosen cake.  Release
and remove pan sides.  Pour chocolate glaze over cake.  Spread smoothly
over top and sides covering completely.  Chill until chocolate is is
firm, at least 2 hours. 

Invert cake onto serving platter.  Peel off paper.  Smooth top.  Using
warm knife, cut into wedges and serve.