1 2/3 c. chocolate wafer crumbs (about 40 wafers)
1/4 c. lightly salted butter melted plus 2 tbsp. of butter
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
12 oz. pkg. semi-sweet chocolate pieces
4 eggs, separated
2 c. heavy cream
1 1/2 tbsp. instant coffee granules
1/3 c. confectioners sugar
3 tbsp. orange liqueur

Preheat oven to 325 degrees. To make crust, combine crumbs with melted 1/4 cup butter, cinnamon and nutmeg. Pat onto bottom and sides of 9 inch pie plate. Bake 10 minutes. Cool completely. To make filling, heat chocolate pieces with 2 tablespoons butter, stirring occasionally, until melted and smooth. Cool slightly; beat in yolks. Set aside. Beat egg whites only until stiff peaks form. Set aside. Beat cream with coffee until soft peaks form. Beat in sugar. Reserve 1 cup whipped cream for garnish. Beat liqueur into remaining whipped cream. Stir 1/2 cup cream mixture into chocolate mixture to lighten, then fold in remainder. Fold in beaten whites. Pour into prepared crust. Garnish with reserved whipped cream and sprinkle with additional cinnamon and nutmeg. Freeze at least 8 hours. Remove to refrigerator 30 minutes before serving to soften.