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Mix graham cracker crumbs with melted butter and 1 tablespoon of sugar; press crumb mixture into bottom and ½-inch up the sides of an 8-inch springform pan. Refrigerate crust while you make the filling.
Melt chocolate in a microwave-safe glass or ceramic bowl in the microwave on high power for 1 to 2 minutes, or until melted, stirring every 15 seconds; set aside to cool.
Whisk cocoa powder and enough warm water together in a medium bowl to form a smooth paste.
Beat cream cheese and remaining sugar into cocoa mixture until combined; set aside.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold in cooled melted chocolate.
Fold chocolate cream mixture into cream cheese mixture until thoroughly combined; spread on top of graham cracker crust.
Freeze cheesecake for 1 hour. Thaw in the refrigerator for 30 minutes before serving.