1 9" graham crust or chocolate cookie crust
1 1/2 lb. good quality bittersweet chocolate
8 oz. bar Philadelphia cream cheese
2 1/2 c. heavy cream

Break up chocolate in bowl. Boil cream and pour it over the chocolate. Stir until smooth.

Beat cream cheese in separate bowl until fluffy. Gradually add chocolate mixture to cream cheese. Beat well. Pour into crust and chill. Decorate with whipped cream rosettes. This freezes very well.