Ingredients
2 tablespoons sugar
1/3 cup butter, melted
1/3 cup finely chopped pecans
1-1/2 cups chocolate wafers crumbs about 24 crackers

For Fillings:
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 eggs, separated
2 packages (8 ounces each) cream cheese, softened

For Toppings:
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream, whipped
1/4 cup confectioners' sugar
2 tablespoons strong brewed coffee
4 egg yolks
5 tablespoons butter, cubed
Chocolate dessert decorations and whipped cream

Method:
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.

Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon peel and vanilla. Add egg yolks; beat on low speed just until combined.

In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet.

Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.

In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee.

Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes.

Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers. Yield: 12 servings.

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