Instructions: Combine first 3 ingredients; firmly press onto bottom of a 9 inch spring form pan. Bake at 350 degrees F. for 10 minutes. Set prepared pan aside. Melt chocolate morsels in a small heavy saucepan over low heat, stirring constantly. Set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in melted chocolate and vanilla. Pour into prepared pan. Bake at 350 degrees F. for 50 minutes. Remove from oven; immediately run a knife around sides of cheesecake to loosen, and cool completely in pan on a wire rack. Cover and chill 8 hours. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Remove sides of pan from cheesecake. Carefully spread egg white mixture over top and sides of cake. Bake at 325 degrees F. for 25 to 30 minutes or until golden brown. Serve immediately.

Yield: 12 servings.

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