CRUST
     1/4 lb. graham crackers
     3 T. brown sugar
     1 T. cocoa
     1/2 c. pecans
     1/3 c. butter, melted
Process dry, reserve 3 T. Grease springform pan, dust sides with cracker mix. Stir in butter, press into bottom.

FILLING
     6 oz. semi-sweet choc.(1 c.), melted with
     1/4 c. butter
     1 1/4 lb. cream cheese, soft
     4 eggs
     1 c. sugar
     1 t. vanilla
     (alternative: 3.5 oz. bitter choc., 1 1/3 c. sugar)
Mix till smooth, pour into pan, bake 350 deg. 70 min.

MOUSSE TOPPING
     6 oz. semi. choc.
     1 T. Rum
     2 1/3 c. heavy cream
     1/2 c. sugar
Chill cake till utterly cool (in freezer). Melt choc., 1/3 c. cream, and rum.

 IMPORTANT: 

Cool choc., stirring regularly till room temp. but still smooth and fluid. Whip cream with sugar till stiff. Fold in choc. Pile on cake and smooth into dome.
Dust with reserved cracker mix.

Feeding vegetarians and carnivores alike with innovative and eclectic homemade eats for over 30 years!

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