Graham Cracker Crust
1 (3 oz.) pkg. chocolate pudding, regular
3/4 c. sugar
1 c. milk
1 sq. baking chocolate
3 (8 oz.) pkg. soft cream cheese
3 egg yolks
2 tsp. vanilla
Dash of salt
3 egg whites

TOPPING:

1 c. sour cream
1/4 c. confectioners' sugar

Mix pudding, sugar and milk in a pan. Add chocolate; cook and stir until chocolate melts and mixture boils. Remove from heat, cover with wax paper and set aside.

In large bowl beat cream cheese until fluffy, add egg yolks and beat well. Blend in vanilla, salt and pudding mixture. In separate bowl beat egg whites until peaks form and fold in with other mixture.

Pat crust on bottom of spring pan, but not up the sides. Pour cheesecake mixture into spring pan. Bake at 350 degrees on lower rack for 1 hour.

Mix topping ingredients together and put on top of cheesecake after it has baked. Then put cake back in the oven for 2 minutes, no more.