CRUST:

1 1/2 c. chocolate wafer cookie crumbs
1/3 c. butter, melted

Preheat oven to 325°F. Mix cookie crumbs and melted butter together. Press into an 8 or 9-inch springform pan. Bake at 325°F for 10 minutes. Cool about 1 hour.

CHEESECAKE:

1 (8 oz.) pkg. cream cheese
1 tsp. vanilla
1/2 c. sugar, divided
6 oz. semi-sweet or milk chocolate chips
2 eggs, separated
1 c. whipping cream, whipped
3/4 c. chopped nuts (opt.)

Beat together cream cheese, vanilla and 1/4 cup sugar until well blended.

Melt chocolate chips over low heat in heavy saucepan.

Stir 2 beaten egg yolks and chocolate into the cream cheese mixture. Mix until well blended. Next beat 2 egg whites until stiff peaks form. Gradually add remaining 1/4 cup sugar. Beat until stiff.

Fold into cream cheese mixture. Stir in melted chocolate chips; fold in whipped cream. Stir in chopped nuts then pour over crust.

Cover and freeze for 8 hours or overnight. Uncover and refrigerate 3 to 4 hours before serving. Refrigerate leftovers.