CRUMB CRUST:

1 c. finely crushed vanilla wafers
1/4 c. sugar
3 tbsp. butter, melted

FILLING:

2 tbsp. gelatin
1/2 c. cold water
1/3 c. milk
4 eggs, separated
3/4 c. sugar
3 (8 oz.) pkg. cream cheese
1 oz. square semi-sweet chocolate, melted
1/2 tsp. vanilla
1/4 tsp. salt
1/2 c. sugar
1 c. whipping cream

CRUST: Combine crusts and sugar. Add melted butter and stir until well blended. Pat evenly in bottom of springform pan.

FILLING: Soak gelatin in water. Scald water in heavy 1-quart saucepan or double boiler. Beat yolks, 3/4 cup sugar, vanilla and salt until well blended. Gradually add milk to beaten egg mixture. Heat and stir over medium low heat or boiling water until mixture is bubbling and thickened. Stir softened gelatin into hot custard mixture until dissolved. Remove from heat and cool slightly.

Beat cream cheese until smooth. Gradually add custard mixture to the cheese, mix until blended. Whip egg whites until stiff but not dry. Continue to bet and gradually add 1/2 cup sugar. Fold whites into custard-cheese mixture. Beat whipping cream until stiff, fold into cheese mixture. Reserve 1/2 cup cheese mixture. Pour remaining into pan.

Mix 1/2 cup cheese mixture with melted chocolate. Add chocolate mixture by dropping spoonfuls on top in 3 to 4 different spots. Use knife to swirl chocolate through cheesecake in zigzag motion. Refrigerate several hours until firm. Serves 24.