To make the crust, preheat the oven to 350ºF. Butter a 9 inch springform pan. Line the bottom and sides with parchment paper, then butter the parchment. Process the chocolate cookies in a food processor until finely ground. Transfer the cookies to a small bowl and mix with 1 tablespoon of sugar. Add the melted butter and mix until well combined. Press the crumbs evenly into the bottom of the prepared pan. Bake until set, about 5 minutes. Allow to cool while you prepare the filling.
To prepare the filling, keep the oven at 350ºF. Melt both types of chocolate in the microwave or a double boiler until melted and smooth. Allow the chocolate to cool to lukewarm but still pourable. In a stand mixer fitted with the paddle attachment, blend cream cheese, sugar, and cocoa powder until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in the cooled chocolate. Pour the filling over the crust and smooth the top. Bake until the center is just set and appears dry, about one hour. remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run a knife around the sides of the cake to loosen. Let the cheesecake cool to room temperature. Cover tightly with plastic wrap and chill overnight.
When ready to serve, release the springform pan sides. Transfer to a platter. If desired, decorate with shredded coconut, caramel topping, and white chocolate cigarettes.