Frozen Chocolate Pie
25 chocolate wafers, crumbled
1/3 cup butter, melted
8 oz bittersweet chocolate
6 oz cream cheese (I used the "1/3 less fat")
2/3 cup sugar
1/2 cup milk
2 cups heavy cream, whipped
Preheat the oven to 350F.
Prepare the crust by mixing the wafer crumbs and the melted butter. Transfer to a cheesecake pan and press down the bottom. Bake for about 10 minutes, until fragrant.
Remove from the oven and let cool.
Melt the chocolate on the top of a double boiler. Let cool to room temperature.
Combine the cream cheese, sugar, vanilla and milk in the bowl of an electric mixer fitted with the paddle attachment. Mix until thoroughly combined. Using a rubber spatula, fold in the whipped cream and the cooled chocolate, being careful not to deflate the mixture.
Pour into the prepared crust, soothing the top with a rubber spatula. Freeze for a minimum of 4 hours.
You may, as it is done on the Frozen Key Lime Pie, top the chocolate with whipped cream, and freeze.