18 ladyfingers, split
2 c. chocolate chips
2 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tsp. vanilla
3 eggs, separated
2 c. heavy cream, whipped

Line sides of 9 inch springform pan with ladyfingers. Line bottom of pan with remaining ladyfingers. Melt chocolate chips, set aside. In mixer bowl, beat together cream cheese, sugar, and vanilla until creamy. Mix in egg yolks. Blend in melted chocolate. In another bowl beat egg whites until stiff but not dry. Fold into chocolate mixture along with whipped cream. Pour into ladyfinger-lined pan. Chill until firm, about 1 1/2 hours. Remove springform ring before serving.