3 c. chocolate wafer crumbs (Archway Dutch cocoa cookies are good)
1/2 c. melted butter

Combine crumbs with butter. Press in bottom and sides of 10 inch spring form pan. Refrigerate 30 minutes or chill in freeze 15-20 minutes.

FILLING:

3/4 lb. semi-sweet chocolate chips
2 eggs
4 egg yolks
2 c. whipping cream
6 tbsp. confectioners sugar
4 egg whits, room temperature
1 c. whipping cream with powdered sugar to taste (whip and refrigerate)

Soften chocolate in microwave or double boiler. Let cool to lukewarm. Add whole eggs, mixing well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites, separately from cream, until stiff, but not dry. Stir a little of the cream into chocolate mixture to lightly. Fold in remaining cream and egg whites until completely incorporated. Turn into crust and chill at least 6 hours, or preferably overnight. Loosen crust on all sides, using sharp knife; remove from spring form. Spread top with 1 cup whipped cream. Garnish with chocolate leaves, kisses, chips, or chocolate cookie crumbs if desired.