1/4 c. butter, melted
2 c. graham cracker crumbs
1/3 c. packed brown sugar
6 oz. semi-sweet chocolate
1 pkg. (8 oz.) cream cheese, softened
1/2 c. granulated sugar
2 eggs, separated
3/4 c. whipping cream, whipped

Combine the melted butter, graham cracker crumbs and brown sugar. Press the mixture firmly onto the bottom and side of a 9 inch springform pan. Refrigerate until firmly set.

Melt the chocolate in the top of a double boiler over hot water. Beat the cream cheese, granulated sugar and egg yolks in a mixing bowl. Stir in the chocolate. Fold in half the whipped cream.

Beat the egg whites until stiff; fold into the cheese mixture. Pour into the crumb crust. Refrigerate until set. Garnish with whipped cream and grated chocolate or tiny chocolate curls if desired. 6 servings.

Note: Make chocolate curls by shaving thin layers from a block of chocolate with a vegetable peeler.