1

In a small bowl, combine wafer crumbs and sugar. Stir in butter. Press onto the bottom and 1 1/2" up the sides of a greased 9" spring form pan. Bake at 350° for 10 minutes. Cool on a wire rack.

2

In a microwave or heavy saucepan, melt chocolate chips. Stir until smooth. Cool. In a mixing bowl, combine egg yolks, cream and vanilla. Beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

3

Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight.

4

For frosting, in a mixing bowl, cream butter. Combine confectioners sugar and cocoa. Add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate lift-overs.