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.