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Combine chocolate wafer crumbs and melted butter and press into bottom and sides of 9 inch spring form pan. Chill for 30 minutes. Whip 2 c cream and 6 Tbsp powdered sugar together until peaks form. Set aside and clean and dry beaters. Beat the 4 separated egg whites until stiff but not dry. Beat together the melted chocolate, 2 whole eggs, and the 4 separated egg yolks. In large bowl, gently fold together whipped cream and egg whites; gradually add chocolate mixture, folding gently until just blended. Pour into chilled crumb crust and chill at least 8 hours. To serve, remove spring form pan sides and slice. Garnish with stiffened whipped cream, if desired.
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