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For one 9-inch pie, 8 servings, you will need:
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla extract
2 egg yolks
1 tsp. unflavored gelatin
1/4 c. water
1 c. whipping cream
4 oz. semi-sweet chocolate, melted
Cookie crust (recipe follows)
Strawberries, optional
Pecan halves, optional

6 tbsp. butter
1-1/2 c. chocolate cookie crumbs
1 tbsp. granulated sugar

To prepare crust, place 6 tablespoons butter in a microsafe dish. Microwave at MEDIUM HIGH power until melted. Stir in cookie crumbs and 1 tablespoon sugar. Stir to blend. Press mixture onto bottom and sides of a 9-inch microsafe pie plate. Microwave at MEDIUM HIGH power for 1 1/2 to 2 minutes, rotating dish one-half turn after 1 minute. To melt chocolate for filling, place 4 ounces chocolate, broken up, in a microsafe dish. Cover with plastic wrap. Microwave at MEDIUM power for 3 minutes or until chocolate pieces are glossy and soft. DO NOT OVER COOK. Chocolate will not look melted but will become smooth when stirred. Beat cream cheese, sugar and vanilla until smooth. Beat in egg yolks. Combine gelatin and water and melt over low heat. Cool slightly. Add to cream cheese batter. Combine 3/4 cup batter and melted chocolate. Whip cream. Fold one-half of whipped cream into chocolate batter, remaining into vanilla batter. With large spoon or spatula, alternately place chocolate and vanilla batter into crust. Chill for at least 3 hours. Garnish with strawberries and-or pecans, if desired.