For Filling : Position rack in center of oven and preheat to 300° F. Line bottom of 9-inch springform pan with 2¾ inch high sides with waxed paper. Spray paper with nonstick vegetable oil spray. Using electric mixer, beat cream cheese and sugar in large bowl on low speed until smooth. Gradually mix in cocoa. Beat in eggs, one at a time. Gradually add cream, coffee liqueur, Frangelico and vanilla extract; 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 and 30 minutes. Cool on rack; cover and refrigerate until cake is well chilled, at least 6 hours. (Can be prepared one day ahead up to this point).

For Glaze: Boil coffee liqueur, Frangelico and rum in heavy medium saucepan until reduced to ¼ cup, about 3 minutes. 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.

To Prepare Cake : Using a small sharp knife, cut around pan sides to loosen cake. Release and remove pan sides. Invert cake onto serving platter. Peel off waxed paper. Pour chocolate glaze over cake. Spread smoothly over top and sides, covering completely. Chill until chocolate is firm, at least 2 hours. To serve, cut into wedges with a warm knife and serve. Yield: 10 to 12 servings.