Chocolate Cream Cheese Pie

Crust:
1 1/2 C. chocolate wafer crumbs (ie, crushed oreos)
1/3 cup melted butter

Press crust into pie pan on top of 12" piece of foil. Put in freezer for one hour. Lift form foil and replace in pie pan (****we do this in the pan without the foil and it's never been a problem - no idea why the extra and strange step)

Pie Filling:
6 oz. semisweet chocolate
1 pkg (8 oz) cream cheese
1 t. vanilla
1/2 cup sugar
2 eggs, separated
pinch of salt
1 cup heavy cream

Melt chocolate in double boiler. Cool. Beat cream cheese, add vanilla & 1/4 cup sugar. Beat in yolks, one at a time. Beat in chocolate. Beat whites with salt until they hold a soft shape. Gradually add remaining sugar and beat whites until firm. Whip cream until it holds a firm shape. Gradually fold cream into chocolate mixture, then fold in whites. Pour into crust. Refrigerate 5 or 6 hours or overnight. Top with whip cream.

**** This is my grandmother's recipe. It's incredible. I've never made it myself, but my Dad and sister do all the time. It's bowl intensive, but worth it!