CRUST:

3 c. chocolate wafer crumbs
1/2 c. unsalted butter, melted

FILLING:

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

CRUST: Combine crumbs and butter. Press on bottom and sides of 10-inch springform pan. Refrigerate 30- minutes or chill in freezer.

FILLING: Soften chocolate. Cool. Add whole eggs, mix well. Add yolks and blend. Whip cream with powdered sugar until peaks. Beat egg whites until stiff. Stir in little of cream and egg whites into chocolate mixture. Fold in remaining until blended. Turn in crust. Chill 6 hours or overnight.