1 (8 1/2 oz.) pkg. chocolate wafers, crushed
1/3 c. melted butter
1 jar chocolate fudge topping
2 egg whites
1/4 c. sugar
1 c. whipping cream
1 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 tsp. vanilla
3/4 c. creamy peanut butter
2 egg yolks

Mix cookie crumbs and butter and press on bottom and sides of 10 inch springform pan. Place in freezer while making filling.

Beat egg whites to soft peaks then add gradually 1/4 cup sugar and beat to stiff peaks. Whip cream and place in refrigerator. Combine cream cheese, 3/4 cup sugar, vanilla and peanut butter and blend thoroughly, then add egg yolks one at a time, beating until blended.

Fold in whipped cream then egg whites. Remove springform pan from freezer and pour in filling. Return to freezer. Freeze overnight then top with fudge topping. Return to freezer.