3/4 cups  finely crushed graham cracker crumbs
 1 tblsp   sugar
 2 tblsp   butter, melted
 1 pkg     chocolate pudding and pie filling
 3/4 cup   sugar
 1 cup     milk
 1 square  Baker’s unsweetened chocolate
 3         8 ounce package cream cheese, softened
 3         egg yolks
 2 tsp     vanilla
 1/4 tsp   salt
 3         egg whites
 1 cup     sour cream
 Combine graham cracker crumbs, sugar and melted butter.  Press on bottom
 and sides of a greased 0 inch springform pan.  Combine pudding mix,
 sugar and milk in saucepan.  Add chocolate.  cook and stire over medium
 heat until mixture comes to a full boil.  Remove from heat.  Cover
 surface with waxed paper and set aside. 
 Beat cream cheese until fluffy.  Beat in yolks, vanilla, salt and
 pudding.  Fold in egg whites.  (Odd.  Says nothing about beating the egg
 whites first.  Hm.  Well, I would.) Pour over crumbs in pan.  Bake on
 lowest rack at 425F for about 35 minutes or until center is set lightly
 when touched.  Cool 4 hours.  Spread top with sour cream.