1 1/2 c. finely crushed chocolate wafers
1/3 c. butter

Blend with pastry cutter. Press into bottom of 9 inch spring pan. Bake at 325 degrees for 10 minutes.

FILLING:

Combine one 8 ounce package of Philadelphia cream cheese (softened), 1/4 cup sugar, 1 teaspoon vanilla, mixing until well blended. Stir in 2 beaten egg yolks, one 6 ounce package melted semi-sweet chocolate chips. Beat 2 egg whites until soft peaks form; gradually beat in 1/4 cup sugar. Fold into chocolate mixture. Fold in 1 cup whipped cream and 3/4 cup chopped pecans. Pour over crumb crust and freeze.