1 pkg. chocolate wafers, finely ground
6 tbsp. melted butter
16 oz. semi-sweet chocolate chips
2 eggs, room temperature
4 yolks, room temperature
2-4 tbsp. Kahlua coffee liqueur
4 egg whites
2 c. whipping cream, whipped, with 6 tbsp. confectioners sugar

Mix together first 2 ingredients and press on bottom and 2 inches up sides of 10 inch spring form pan and refrigerate. Melt chocolate over hot boiling water; cool a few minutes. Add eggs and yolks and liqueur. Fold together beaten egg whites and whipping cream. Add heaping spoonful white/cream mix to chocolate mix and stir well. Fold in remainder of white/cream. Pour over crust. Refrigerate 6-12 hours or freeze. Serve with whip cream and grated chocolate.