1 c. butter
1 1/2 c. sugar
2 sqs. chocolate, melted
4 eggs
2 tsp. vanilla
10 inch graham cracker crust

Cream butter; gradually add sugar. Cream well. Blend in chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition at medium speed. Pour into crust. Refrigerate at least 2 hours; better if it sets overnight. Garnish with whipped cream and nuts. Serves 6.