Cookie crust, recipe follows
1 (8 oz.) pkg. semi-sweet chocolate squares
6 lg. egg whites, warmed to room temperature
1 c. sugar
2 c. heavy cream (1 pt.)
Mocha cream, recipe follows
1 c. mini chocolate chips

Prepare cookie crust and chill. In heavy 1 quart saucepan, melt chocolate over low heat until smooth, stirring constantly. Let cool to room temperature or chill chocolate by placing saucepan in a bowl of ice.

In large bowl, with electric mixer, beat egg whites until soft peaks form. Gradually beat in 3/4 cup sugar until stiff peaks form. With rubber spatula or wire whisk, gently fold melted chocolate into beaten egg whites; set aside.

In a small bowl with same beaters, beat cream until soft peaks form. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cookie crust. Chill 2 hours.

Prepare mocha cream. Spread on top of chocolate layer in crust. Sprinkle chips on top of dessert. Freeze for 6 hours or overnight. To serve, run a small metal spatula around the dessert to loosen from pan. Remove side of springform pan. Serves 10-12.

COOKIE CRUST:

In 2 quart saucepan, melt 1/2 cup unsalted butter (1 stick) over low heat. Remove from heat. Stir in 2 cups graham cracker crumbs and 2 cups ginger snap cookie crumbs until well mixed. Add about 2/3 to 3/4 cup cold milk while tossing with fork, until crumbs are moistened. Stir in 1/2 cup mini chocolate chips. Lightly press crumb mixture on bottom and 3/4 up side of 10 inch springform pan. Refrigerate crust 2 hours.

MOCHA CREAM:

In small bowl with electric mixer, beat 2 cups (1 pint) heavy cream until foamy. Gradually beat in 1/2 cup sugar until stiff peaks form. With rubber spatula or wire whisk, gently fold in 2 tablespoons cold strong espresso coffee.