Crust:
12 Tablespoons butter
1 lb. Cookies

Cake:
2 dessert whips
1 lb. whipped cream Cheese
1 cup sugar
2 teaspoons vanilla extract
4 egg yolks
2 teaspoons corn starch dissolved in 1/2 Cup water

Topping:
2 small milk chocolate bars

Melt butter; crush cookies and combine. Press flat into 3 - 9" round pans.

Beat Whip, and set aside.

Mix rest of cake ingredients well. Combine with whip. Pour onto prepared crusts.

Over double boiler melt chocolate, leaving original foil if possible. Making tiny hole, drizzle 4 thin concentric circles over cake. With knife draw 8 lines from center circle to outside circle to create sunburst effect; or marbelize a little.

Freeze. Serve semi - frozen.