Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
A few things I noticed: 


The cooking times/temps are different... You need to somehow account for that. 350 for 15 min and 250 for 60-90 vs 350 for 25-30 min is a pretty big difference it seems. I'm not experienced to know how to modify it...
The chocolate recipe specifies cooking in a water bath. The cheesecake recipe does not. I would definitely cook my cheesecake in a water bath. I have had great luck with the techniques described in The cheesecake episode of Good Eats.
Have you thought abou using a more standard chocolate cookie based crust and making a sauce with the similar chocolate/liquor flavours?