1 (6 oz.) pkg. chocolate chips
1 (8 oz.) pkg. cream cheese, softened
1/2 c. white sugar
1/4 c. brown sugar
1/8 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 c. cream, whipped
9" chilled graham cracker crust

Melt chocolate chips over hot water (not boiled); cool about 10 minutes. Blend cream cheese, 1/4 cup white sugar and 1/4 cup brown sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend well.

Beat egg whites until stiff, but not dry. Gradually beat in 1/4 cup white sugar beat until stiff and glossy. Fold chocolate mixture into beaten whites. Fold into whipped cream. Pour into chilled crust saving 1/4 of mixture. Chill until filling is slightly set. With tapered spoon drop reserved mixture in mounds over top of pie. Chill overnight.