1 1/2 c. of crumbs made from 6 oz. chocolate wafers
1 tsp. instant coffee
2 2/3 oz. (1/3 c.) melted butter

Mix crumbs, coffee and butter and form in 9 inch pie plate.

FILLING:

6 oz. (6 sq.) semi-sweet chocolate
8 oz. ream cheese (room temp.)
1 tsp. vanilla
1/2 c. sugar
2 eggs, separated
Pinch of salt
1 c. heavy cream (whipping cream)

Melt chocolate in double boiler and set aside. With electric mixer beat cream cheese until soft and smooth. Beat in vanilla and 1/3 cup of sugar. Beat in chocolate.

Beat separately the egg whites with pinch of salt until they increase in volume and begin to hold a soft shape. Gradually beat in 1/4 cup of sugar and beat until firm, but not dry.

In another bowl beat cream until it holds a semi firm shape not stiff. Fold cream into chocolate mixture, then fold chocolate mixture into whites. Pour into prepared crust and mound higher in the middle. Refrigerate 5 to 6 hours or overnight.

TOPPING: PREPARED WHIPPED CREAM TOPPING:

1 c. heavy cream
1 tsp. vanilla extract
1/4 c. confectioners' sugar

Whip ingredients until the cream holds a shape. Place 1 rounded teaspoon at a time (each touching the next) around the outer edge of the filling to firm a ring. Then make 1 or 2 smaller circles of cream inside the first, leaving the center of the filling uncovered.