3 c. chocolate wafer cookies
1 1/2 c. unsalted butter, melted (1 stick)
1 lb. semi-sweet chocolate
2 eggs
6 tbsp. powdered sugar
4 egg yolks
2 c. whipping cream
4 egg whites, room temperature

CRUST: Combine cookie crumbs and melted butter. Press on bottom and completely up side of 10 inch spring form pan. Refrigerate 30 minutes or chill in freeze while making filling.

FILLING: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95 degrees). Add whole eggs and mix well. Add yolks and mix until thoroughly 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 whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated.