CRUST:

1 (8 1/2 oz.) box thin chocolate wafers, crushed
1/4 c. unsalted butter, melted

FILLING:

2 lg. eggs
16 oz. semi-sweet chocolate (melted)
4 lg. eggs, separated (room temp.)
2 c. heavy cream
6 tbsp. powdered sugar

Mix crumbs and butter and press onto bottom and part way up sides of a 10 inch buttered springform pan. Refrigerate 30 minutes.

In large mixing bowl, beat whole eggs into melted chocolate. Add 4 egg yolks and beat 4-5 minutes. In small mixing bowl, beat 4 egg whites until stiff.

In another small bowl, beat heavy cream with powdered sugar until stiff peaks form. Stir 1/4 of egg whites and 1/4 of whipped cream into chocolate mixture. Fold in remaining whites and cream, blending thoroughly.

Pour into crust. Refrigerate at least 6 hours or overnight. Garnish with cream and chocolate leaves. Freezes beautifully.