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

Put chocolate wafers in food processor. Blend with melted butter. Press into sides and bottom of springform pan. Refrigerate 30 minutes.

Soften chocolate in double boiler; let cool to lukewarm and add 2 whole eggs. Mix and add 4 egg yolks.

In bowl blend whipping cream with sugar until soft. In separate bowl, beat egg whites until stiff. Take small amount of egg mixture and mix with chocolate, then fold in remaining cream and egg mixture. Mix in coffee. Pour into crust and chill overnight.