1 1/2 c. vanilla wafer crumbs
1/3 c. melted butter
1 lb. softened cream cheese
2/3 c. sugar
4 lg. eggs, separated
1 (12 oz.) pkg. semi sweet chocolate bits
1/2 c. strong coffee
1 tsp. vanilla
1/8 tsp. salt
1/2 c. heavy cream
1 tbsp. sugar
1 bar dark sweet chocolate

Grease bottom and sides of 12" spring form. Combine vanilla wafer crumbs and butter; press on bottom and sides of pan.

At high speed, beat cream cheese until fluffy. Gradually add sugar; blend in egg yolks, one at a time. Over low flame, combine chocolate bits, coffee, vanilla and salt. Cool. Gradually add chocolate mixture to cheese mixture. Beat egg whites until stiff but not dry. Fold into the chocolate mixture. Pour into pan. Bake in preheated 350 degree oven for 1 hour. Turn off oven; let stand in cooled oven 1 hour longer. Remove from oven. When cake has cooled, loosen sides from pan with spatula.

Whip heavy cream with 1 tablespoon sugar until stiff; pile in mounds on top of cake. Garnish lavishly with chocolate curls made by scraping dark sweet chocolate with vegetable peeler or fruit knife. Serves 16.