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Velvet Cream

Crust

1-1/2 cups crushed chocolate wafers
1/3 cup melted butter or margarine

Filling

1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 egg yolks beaten
1 pkg. (6 oz.) semisweet chocolate bits, melted
2 egg whites
1/4 cup sugar
1 cup heavy cream, whipped
3/4 cup chopped pecans

Combine crushed chocolate wafers and melted butter or margarine. Press into the bottom of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, 1/4 cup sugar and vanilla. Mix until well blended. Stir in beaten egg yolks and melted chocolate bits. Beat egg whites until soft peaks form. Gradually beat in 1/4 cup sugar. Fold into mixture. Fold in whipped cream and chopped pecans. Pour over crumb crust and freeze. Decorate as desired with whipped cream. Serves 8 to 10.

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