CHOCOLATE MARBLE CREAM CHEESE PIE
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

COOKIE CRUST:
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.
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CHOCOLATE CREAM CHEESE PIE
1 c. all-purpose flour
1 stick butter
1 c. pecans, chopped

Mix well and spread in bottom of 13 x 9 inch pan or glass dish. Bake approximately 20 minutes on 325 degree oven or until light brown. Cool. 8 oz. cream cheese, soft
1 c. 10X sugar
1/2 (8 oz.) Cool Whip

Mix well and spread over crust. 2 sm. pkg. instant chocolate pudding
3 c. milk

Mix well and spread over cream cheese mixture. Spread remaining Cool Whip on top of pudding. Chill.
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CHOCOLATE CREAM CHEESE PIE
1/3 c. milk
4 oz. bar sweet German chocolate
2 tbsp. sugar
3 oz. cream cheese
1 prepared graham cracker pie crust
Cool Whip

Heat chocolate plus 2 tablespoons milk until melted. In a large bowl beat cream cheese, remaining milk and sugar. Add melted chocolate. Fold in Cool Whip. Pour into pie shell and refrigerate. Serves 8.
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CHOCOLATE CREAM CHEESE PIE
1 (8 oz.) pkg. cream cheese, softened
3/4 c. powdered sugar, sifted
1/4 c. cocoa
1 (8 oz.) container frozen whipped
topping, thawed
1 (6 oz.) chocolate-flavored crumb
crust
1/2 c. pecans, coarsely chopped

Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until soft and creamy. Add whipped topping, folding until smooth. Spread over crumb crust, and sprinkle with pecans. Serve immediately, or store in refrigerator. Yield: one 9 inch pie.
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CHOCOLATE CREAM CHEESE PIE
1 1/2 c. of crumbs made from 6 oz.
chocolate wafers
1 tsp. instant coffee
2 2/3 oz. (1/3 c.) melted butter

Mix crumbs, coffee and butter and form in 9 inch pie plate.FILLING:
6 oz. (6 sq.) semi-sweet chocolate
8 oz. ream cheese (room temp.)
1 tsp. vanilla
1/2 c. sugar
2 eggs, separated
Pinch of salt
1 c. heavy cream (whipping cream)

Melt chocolate in double boiler and set aside. With electric mixer beat cream cheese until soft and smooth. Beat in vanilla and 1/3 cup of sugar. Beat in chocolate. Beat separately the egg whites with pinch of salt until they increase in volume and begin to hold a soft shape. Gradually beat in 1/4 cup of sugar and beat until firm, but not dry. In another bowl beat cream until it holds a semi firm shape not stiff. Fold cream into chocolate mixture, then fold chocolate mixture into whites. Pour into prepared crust and mound higher in the middle. Refrigerate 5 to 6 hours or overnight.TOPPING: PREPARED WHIPPED CREAM
TOPPING:
1 c. heavy cream
1 tsp. vanilla extract
1/4 c. confectioners' sugar

Whip ingredients until the cream holds a shape. Place 1 rounded teaspoon at a time (each touching the next) around the outer edge of the filling to firm a ring. Then make 1 or 2 smaller circles of cream inside the first, leaving the center of the filling uncovered.