5 (8 oz.) pkgs. cream cheese (beat until fluffy)
1 3/4 c. sugar
1/4 tsp. salt
3 tbsp. flour
1 tbsp. white vanilla

Slowly add sugar, salt, flour and vanilla to cheese and beat until smooth. Add 5 large eggs plus 2 egg yolks, one at a time, beating after each addition. Stir in 1/4 cup whipping cream. Pour onto baked chocolate graham cracker crust and bake 1/2 hour at 350 degrees. Reduce heat to 250 degrees and continue baking 1 1/2 hours.

CHOCOLATE GRAHAM CRACKER CRUST:

3/4 c. plus 2 tbsp. melted butter
3 c. graham cracker crumbs (18 double graham crackers)
3/4 c. cocoa (scant)
1 c. sugar
1/2 tsp. cinnamon

Mix well and press into bottom of springform pan, which has been lightly greased 1 inch up from the bottom. Bake in 350 degree oven for 8 minutes.

BUTTERSCOTCH SAUCE:

1 lb. brown sugar
1 lg. can evaporated milk
4 tbsp. butter
2 tbsp. cornstarch
1/2 c. pecan halves

Put brown sugar, evaporated milk and butter in a double boiler and bring to a boil. Boil, stirring constantly until it begins to thicken. Mix cornstarch in a small amount of water and add to sugar mixture. Continue cooking about seven minutes. Remove from heat and cool. Stir in pecan halves. Chocolate frosting around the edge is optional.