CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons milk
Recipe
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a microwave, melt chocolate chips; stir until smooth. Cool. In a small mixing bowl, combine the egg yolks, cream and vanilla. Gradually stir a third of the cream mixture into melted chocolate until blended. Fold in remaining cream mixture just until blended. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 45-50 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.
In a small mixing bowl, combine frosting ingredients. Using a large star tip, pipe frosting on dessert. Refrigerate leftovers. Yield: 12-16 servings.