-Crust-
Butter springform pan with softened butter.
Combine graham wafer crumbs, melted butter, nutmeg & sugar in food processor or bowl & process until well-mixed.
Press evenly over bottom & 2/3 rds up sides of pan. Set aside.
-Filling-
Preheat oven to 300F.
Melt chocolate in double boiler. Slowly stir in cream until smooth. Remove from heat & let cool slightly.
In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add egg yolks one at a time, making sure to blend well, & stopping to scrape down the sides of the bowl after each addition. Add chocolate mixture, vanilla & salt. Beat at medium speed for two minutes.
Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy. Beat on high until soft, rounded peaks form.
Fold egg-whites into chocolate mixture.
Pour into crust.
Place pan on baking sheet & bake at 300F (150C) . for 55 minutes.
The cake will rise & the top will wiggle slightly when shaken. Turn off heat & let cake stand in oven for one hour (It may sink).
Remove cake from oven & place on wire rack in a draft-free place & cool cake to room temperature.
-Topping-
Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring.
Pour topping over cool cake.
Cover with cello-wrap & refrigerate overnight.
Three hours before serving, remove cake from refrigerator & remove side of springform.
Garnish if desired.
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