6 oz. pkg. chocolate chips
1 tbsp. shortening
1 1/2 c. finely chopped nuts or cereal
6 oz. pkg. chocolate chips
8 oz. pkg. cream cheese, softened
1/8 tsp. salt
2 eggs, separated
1 c. heavy cream

For crust, melt chocolate and shortening over hot water. Add nuts or cereal. Press onto bottom and up sides of a foil - lined 9 inch pie plate. Chill in refrigerator 1 hour. Lift out of plate, peel off foil and replace shell in pie plate. For filling, melt 6 ounces chocolate c hips over hot water; cool 10 minutes. In large bowl combine cream cheese and salt. Beat until creamy. Beat in egg yolks, one at a time. Stir in cooled chocolate, set aside. In small bowl, beat egg whites until stiff. In small bowl beat heavy cream until stiff. Fold whipped cream and egg whites into chocolate mixture. Pour into chocolate crust. Chill in refrigerator until firm, about 3 hours. Garnish with whipped cream and chocolate curls. Makes 10 servings.