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Several years ago, at a small and intimate, tucked-away restaurant in Santa Fe, New Mexico, I had a dessert that was so delicious and creamy I didn't want to take that last bite because I just wanted to savor the taste forever. I always wished that I had asked if they would share the recipe, but I didn't think about it.

Not long after we returned home, I was browsing through one of my "Pie" cookbooks, and there was a picture of one that looked so much like that famous Santa Fe chocolate pie ... and the rest of the story is that of course I made the pie, and it's as yummy as I remembered the original, so here it is for anyone who would like to try it:

Chocolate Cheese Pie

Heavenly, but serve small portions to the dieters at your table

9" Chocolate Graham Crust
1 (6 oz.) pkg. semisweet chocolate pieces
1 (8 oz.) pkg. cream cheese, softened
3/4 cup light brown sugar
1/8 tsp. salt
1 tsp. vanilla
2 eggs, separated
1 cup heavy cream, whipped

Melt chocolate over hot (not boiling) water; cool about 10 minutes.

Blend cream cheese, 1/2 cup sugar, salt and vanilla. Beat in egg yolks, one at a time. Beat in cooled chocolate. Blend well.

Beat egg whites until stiff but not dry. Gradually beat in 1/4 cup sugar; beat until stiff and glossy.Fold chocolate mixture into beaten whites. Fold in whipped cream.

Pour into chilled crust, reserving 1/4 of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.

Makes 8 servings.

Chocolate Graham Crust
Mix thoroughly 1 1/2 cup graham cracker crumbs, 1/4 cup brown sugar, 1/8 tst. nutmeg, 1/3 cup melted butter and 1 square unsweetened chocolate, melted. Press into 9" pie pan. Chill until firm.