1 chocolate flavored ready crust
1/2 stick of melted butter

Combine crumbs and butter, press on bottom of 10 inch springform pan. Refrigerate 30 minutes.

FILLING:

1 lb. semi sweet chocolate
2 whole eggs
4 eggs, separated
2 c. heavy cream
6 tbsp. powdered sugar

Melt chocolate in top of double boiler over simmering water. Let cool to lukewarm. Add whole eggs and mix well. Add 4 yolks and mix until thoroughly blended. In separate bowl whip cream with powdered sugar until soft peaks form. In another bowl beat egg whites until stiff. Fold cream and egg whites into chocolate mixture until completely incorporated. Turn into springform pan and chill 6 hours preferably overnight.

TOPPING:

2 c. heavy cream
6 tbsp. powdered sugar

Whip cream with sugar and spread on cake after removal from springform pan.