A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Chocolate Cheese Cake
Crust: Combine 1-1/2 cups finely crushed chocolate wafers (I used graham crackers) with 1/3 cup melted margarine. Press onto the bottom of a 9″ spring pan. Bake at 325 degrees for 10 minutes.
Filling: Combine 8 oz. cream cheese, softened with 1/4 cup sugar, 1 tsp. vanilla, mixing till well blended. Stir in 2 beaten egg yolks, one 6 oz..package of chocolate bits, melted.
Beat 2 egg whites until soft peaks form; gradually beat in 1/4 cup sugar. Fold into chocolate mixture. Fold in 1 cup heavy cream, whipped, and 3/4 cup chopped pecans. Pour over crumbs; freeze.
Decorate any way you wish with whipped cream. Makes 8 to 10 servings.