MOUSSE:

18 oz. semi-sweet chocolate chips
1 1/2 squares Baker's unsweetened chocolate
3 whole eggs
6 separated eggs
1 tsp. vanilla
3 3/4 c. heavy cream

COOKIE CRUST:

2 1/2 c. chocolate chocolate chips cookies
2 1/2 c. vanilla wafers
1 1/4 sticks butter, melted
Springform pan

MOUSSE: Melt all chocolate and then remove from heat and let cool slightly so eggs won't cook when they are added. Beat in 3 whole eggs. After beating in 3 whole eggs, beat in 6 egg yolks, one at a time, then add vanilla.

In separate bowl, beat egg whites until form a peak. Then fold into chocolate mixture. Whip 3 cups heavy cream and fold into chocolate mixture. Spoon into springform pan and chill. Best if chilled overnight. Top with 3/4 cup of whipped cream if desired, before serving.

COOKIE CRUST: Make all cookies into crumbs. Mix with melted butter and press firmly into greased springform pan and chill until firm. Delicious!