1 and 1/4 crushed graham crax (17 crax)
1/4 cup sugar
6 tablespoons (tbsp) butter, melted
1 eight ounce package plus 1/3 ounce cream cheese, softened
1 quart chocolate ice cream
1/2 cup chopped semi-sweet chocolate chips
Combine crax, sugar and butter; mix well. Press on to bottom and 1 and 3/4 inch up side of 8 inch spring form pan. Chill.
Beat cream cheese until flouffy. Set aside. Stir ice cream to soften. Gradually add to cream cheese beating with mixer until smooth. Fold in chopped chocolate. Put into crust. Cover and freeze 8 hours, or overnight. To serve, let stand at room temp. for 30 to 40 minutes. Top wtih whipped cream.