Mississippi Mud Cheesecake

Preheat oven to 350 degrees F.

In a bowl, combine cracker crumbs, pecans and sugar for crust, then stir. Add melted butter and stir. Gently stir in beaten egg whites.

Press mixture firmly in the bottom and 1 inch up the sides of a 10 1/2 inch springform pan. Bake for 6 minutes. Remove from oven and cool on a wire rack.

In a heavy pan, melt chocolate, butter, and sugar for brownie layer over low heat. Whisk in eggs, flour and vanilla until smooth. Pour brownie mixture into prepared crust. Bake for 20 minutes. Set aside to cool.

In another heavy pan, melt chocolate chips, butter and cocoa for filling over low heat, stirring constantly until smooth. Remove from heat and set aside.

Reduce oven temperature to 300 degrees F.

In a large bowl, beat cream cheese at medium speed with mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating on low speed until smooth.

Pour cheesecake batter over brownie layer. Bake cheesecake for 1 1/2 hours.

Turn off oven. Leave cheesecake in oven with door closed for 4 hours.

Remove cheesecake from oven. Gently run a knife around the edge of pan to release sides. Cool completely in pan on a wire rack. Cover and refrigerate for 8 hours.

In a small pan, melt chocolate, cream, sugar and corn syrup for icing over low heat. Stir constantly until smooth. Remove sides of pan before serving.

Top cheesecake with icing, marshmallows and pecans.