Crust:
Combine Pepperidge Farms Chocolate Laced Pirouettes crumbs and butter. Press on bottom and completely up the sides of a 10-inch springform pan. Refrigerate for 30 minutes.
Filling:
Soften chocolate in top of double boiler. Cool to lukewarm. Add whole eggs and mix well. Add yolks and mix thoroughly. Whip cream with confectioners’ sugar until soft peaks form. Beat egg whites until soft but not dry. Stir in a little of the cream and egg whites into chocolate mixture to lighten; fold in remaining cream and whites until completely mixed. Turn into crust and chill for at least six hours or preferably overnight.
Make top with additional whipped cream and shaved chocolate.
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