1 1/2 c. chocolate cookie crumbs
1/2 c. melted butter
Pinch of nutmeg

FILLING:

2 1/2 tbsp. gelatin
3/4 c. sugar
1 c. milk
1 c. cream
2 eggs, separated
1/4 lb. unsweetened chocolate
1 lb. cream cheese

1. Mix together the cookie crumbs, melted butter and nutmeg. Press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Combine the gelatin and half the sugar in the top of a double boiler. Slowly add the milk and heat over simmering water until the gelatin is dissolved.

3. Add the cream and the egg yolks and mix thoroughly.

4. Add the chocolate and cook, stirring constantly until the chocolate is melted. Remove from heat and cool.

5. Cream the cream cheese until smooth and soft. Gradually add the chocolate mixture, beating constantly.

6. Beat the egg whites until stiff. Add the remaining sugar and beat until very stiff. Gently fold into the chocolate mixture.

7. Pour into the prepared crust and chill until firm. Serves 8-10.