1 1/2 c. chocolate wafer crumbs
2 tbsp. sugar
1 1/2 tbsp. butter

Preheat oven to 325 degrees. Combine all ingredients in food processor and process until smooth. Press in bottom of 9 inch springform pan. Wrap outside of pan tightly in foil.

FILLING:

1/2 c. heavy or whipping cream
1 c. miniature semi-sweet chocolate chips, divided
3 pkg. (8 oz. each) cream cheese, at room temperature
3/4 c. sugar
2 tbsp. flour
1/3 c. marshmallow creme
1 1/2 tsp. vanilla
5 lg. eggs, at room temperature
1 c. chopped pecans, divided

Heat cream and 1/4 cup chocolate chips in small saucepan over low heat, stirring until chocolate is melted; cool. Beat cream cheese and sugar in mixer bowl until fluffy. Beat in flour, then chocolate mixture, marshmallow cream and vanilla until smooth. Beat in eggs one at a time, beating well after each addition.

Stir in remaining 3/4 cup chocolate chips and 1/2 cup pecans. Pour into pan and sprinkle with remaining 1/2 cup pecans. Place pan in roasting pan in oven. Pour enough boiling water into large pan to reach halfway up sides of cake pan. Bake 1 hour, until almost firm in center. Remove from water and run knife around edge of pan. Cool completely on rack. Wrap and refrigerate overnight.

Makes 16 servings.