Ingredients
- 1 1/2 cup cream whipped (heavy)
- 1 cup chocolate wafer cookie crumb
- 8 ounce cream cheese softened
- 1 cup sugar
- 3/4 cup pecans (chopped)
- 3 ounce unsweetened chocolate melt
- 4 tablespoon butter melted
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth.
Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting.
