1 cup cocoa powder, preferably Dutch-processed
2 pounds cream cheese (regular or reduced fat), at room temperature
1 1/2 cups granulated sugar
2 tablespoons vanilla extract
2 teaspoons orange extract
1/4 cup orange liqueur
5 eggs
12 ounces mini chocolate chips

Preheat oven to 200 degrees F. Spray the interior of a 2-quart souffl?dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set aside.

In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips.

Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.

Cut with a long, sharp knife dipped in warm water to prevent sticking.