Cookie Crust:

1 1/2 c. chocolate cookie crumbs
2 tbsp. sugar
6 tbsp. melted butter

Combine and press mixture onto bottom and sides of 9 inch pie pan.

Bake at 350°F for 8 minutes. Cool.

Filling:

8 oz. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 egg yolks
1 tsp. unflavored gelatin
1/4 c. water
1 c. whipping cream
4 oz. semisweet chocolate chips, melted

Beat cream cheese, sugar, and vanilla until smooth. Beat in yolks, one at a time until well-blended. Combine gelatin and water in small saucepan over low heat. Stir until gelatin is dissolved. Cool slightly. Beat gelatin mixture into batter.

Combine 3/4 c. batter and melted chocolate. Whip cream until soft peaks form.

Fold 1/2 of whipped cream into chocolate batter and remaining 1/2 into vanilla batter. With large spoon, alternately place spoonfuls of chocolate and vanilla batters into crust until all batter is used. With small spatula or knife, swirl batter to form marble pattern. Chill for at least 3 hours. Garnish with strawberries and/or pecans, if desired.