2 c. chocolate wafer crumbs (Oreo cookies or Famous Chocolate wafers)
1/2 c. butter, melted

FILLING:

6 c. miniature marshmallows
1 1/2 c. milk
8 oz. unsweetened baking chocolate, chopped
1/4 c. Kahlua (or sub. 2 tsp. vanilla extract)
1 pt. whipping cream, whipped

Combine crust ingredients and press on bottom and 2 inches up the sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Cool completely.

In large saucepan, combine milk and marshmallows over low heat until marshmallows melt (stir constantly). Turn off heat and stir in chopped chocolate until melted. Stir in liqueur or extract. Cool. Gently fold 1/2 of whipped cream into cooled chocolate mixture until combined thoroughly. Fold in remaining whipped cream and pour filling into prepared crust. Cover and chill at least 4 hours or overnight.

Garnish with chocolate curls or additional whipped cream. Remove sides of springform pan carefully. Serves at least 8; up to 12.