CRUST:

1 1/2 c. chocolate wafer crumbs
2 tbsp. sugar
1 1/2 tbsp. butter

Preheat oven to 325 degrees. Combine all ingredients in food processor and process until smooth. Press in bottom of 9-inch springform pan. Wrap outside of pan tightly in foil.

FILLING:

1/2 c. heavy or whipping cream
1 c. miniature semi-sweet chocolate chips, divided
3 (8 oz.) pkg. cream cheese, at room temperature
3/4 c. sugar
2 tbsp. flour
1/3 c. marshmallow cream
1 1/2 tsp. vanilla extract
5 lg. eggs, at room temperature
1 c. chopped toasted pecans, divided

Heat cream and 1/4 cup chocolate chips in small saucepan over low heat, stirring until chocolate is melted; cool. Beat cream cheese and sugar in mixer bowl until fluffy. Beat in flour, then chocolate mixture, marshmallow cream and vanilla until smooth. Beat in eggs, one at a time, beating well after each addition. Stir in remaining 3/4 cup chocolate chips and 1/2 cup pecans. Pour into pan and sprinkle with remaining 1/2 cup pecans.

Place pan in roasting pan in oven. Pour enough boiling water into larger pan to reach halfway up sides of cake pan. Bake 1 hour, until almost firm in center. Remove from water bath and run knife around edge of pan. Cool completely on rack. Wrap and refrigerate overnight. Transfer cake to serving plate. Decorate cake with pecans and chocolate curls. Makes 16 servings.