1 cup Chocolate wafer cookie crumb
4 tablespoon Butter — melted
8 ounce Cream cheese — softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate — melt
1 1/2 cup Heavy cream — whipped
3/4 cup Chopped pecans
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.