CRUST:

3 c. chocolate wafer crumbs (or Oreos minus filling)
1/2 c. unsalted butter, melted

Combine crumbs and butter and press on bottom and up sides of 10 inch springform pan.

FILLING:

1 lb. semi sweet chocolate
2 eggs
4 egg yolks
2 c. whipping cream
6 tbsp. powdered sugar
4 egg whites, room temperature

Soften chocolate in top of double boiler or microwave. Cool to lukewarm (95 degrees). Add whole eggs and mix well. Add yolks and mix until well blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and the whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill 6 hours or overnight.

Serve with whipped cream for topping. Decorate with chocolate leaves.