Place into a 10-inch buttered springform pan.  If your putting the chocolate tile collar on you don't want the crumbs to go up the side of the pan.   Press the crumbs into place and bake 20 minutes. Take out and let cool.

Turn your oven off, the baking part is all done.

Separate 4 eggs. Whip the egg whites with 1/2 cup sugar.  Add the sugar a little bit at a time, once your egg whites are well beaten and fluffy set aside.

Melt 1 1/2 cups of chocolate chips.  You can melt the chocolate in a double boiler or a microwave.  I use the microwave and melt the chocolate using the defrost temperature.  Once the majority of the chocolate is soft, using a spoon I stir the chocolate allowing the heat to transfer melting the remaining chocolate.  Once melted set aside and let cool little bit while you make the rest of the filling.

Add two 8 oz packages of cream cheese into the bowl of the mixer.  Beat the cream cheese adding 1/2 cup of sugar a little at a time.  Beat it really well, occasionally stop the mixer and scrape down the sides of the bowl with a spatula.  Whipping the sugar into the cream cheese ensures the mixture is smooth and not grainy because of unmelted sugar granules.

Add the egg yolks and whip really well, add the vanilla.

Once cooled a bit, stir your chocolate chips making sure they are smooth and add to the cream cheese mixture.  Whip until really well incorporated.

Fold in the egg whites with a spatula until the eggs white is incorporated.  Don't stir it in, just keep folding.  This will make the mixture light and airy.

Lastly, add the beaten whipped cream and fold it in.

Spoon the mixture into the springform pan.  Smooth the top and cover with plastic wrap.  Freeze for at least a day. If your planning on freezing it for longer make sure to wrap it very well.

Take your cheesecake out of the freezer, and dust the top of your cheesecake with cocoa.  You can serve it like this if you like, but the chocolate collar is what makes this chocolate cheesecake recipe extra special.

You will need two cups of melted Belgian chocolate to make the chocolate cake collar.  I recommend having extra in case you break any, the choice is up to you.  I made two extra strips of chocolate tiles just in case I needed them

Measure the height of your cheesecake, mine is 3" high.  For flare, I added an inch to the height. Cut four (6) pieces of parchment paper 14" by 4".

Melt your Belgian chocolate and pour 1/2 cup the melted chocolate onto each strip of parchment. Using an icing knife spread your chocolate out onto the parchment paper as smoothly as you can. Let cool until its solid.

Judging the edges of your chocolate, trim one side and the top edge so they are neat and square.  Save the cut off bits. Measure 4 inches and cut off the other long edge of the chocolate.  Now that you have a rectangle, slice the chocolate into 2 inch wide chunks. Assembling is really easy.  The tiles are a bit pliable which is really handy. Pick up on of the chocolate tiles, the surface that was on the bottom is the smoothest, so you will want it on the outside of the cake. Flip your chocolate tile over and spread a little melted chocolate to the bottom of the tile.

Place the tile onto the chocolate cheesecake.  It holds very well because the cheesecake is still frozen.

Layer on the tile on top of the other one working your way around the cake.   You can gently mold the top of the tiles together to reduce gaps, and if needed add a little chocolate to glue it together. Place your cake in the fridge for several hours before serving.