Crust:

1/2 c. chocolate cookie crumbs
1/3 c. butter, melted

Combine and press in a 9 inch spring form pan. Bake at 350 degrees for 10 minutes.

Filling:

6 oz. chocolate chips
2 eggs
1/4 c. sugar
8 oz. cream cheese, softened
1/4 c. sugar
1 tsp. vanilla
1 c. heavy cream, whipped
3/4 c. chopped peacans

Melt 6 oz. chocolate chips. Set aside. Beat 2 egg whites until soft peaks form. Gradually beat in 1/4 cup sugar. Set aside. Combine cream cheese, 1/4 cup sugar and vanilla. Add 2 egg yolks, then melted chocolate. Fold in egg whites, then fold in whip cream and pecans. Pour mixture over cooled crust and freeze. Remove from freezer at least 20 minutes before serving.