Grind wafers in food processor or blender. Mix with melted butter and press into 10-inch spring-form pan. Chill 1/2 hour; hang it up in freezer. Melt chocolate in double boiler. Remove from heat and cool a bit. Add the 2 whole eggs and mix well. Add egg yolks and mix very well. Beat cream with the powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Lighten chocolate mixture by stirring in a little of the whites and a little of the cream. Fold in remaining egg whites and cream. Pour into chilled crumb crust. Chill overnight or at least 6 hours. Garnish: Whip cream with a dash of sugar. Spread all but 1/2 cup on top of pie. Pipe the remaining 1/2 cup into rosettes in the middle as a prop for the chocolate leaves. Leaves: Melt about 8 ounces bittersweet chocolate with a scant 1/2 tablespoon Crisco. Using a spoon, coat the back side of a waxy leaf (such as camellia) with a generous layer of chocolate. Place on a plate and chill. Starting at the stem, pull leaf away from chocolate. Arrange leaves in an overlapping pattern on top of pie. Unmolding: Loosen crust all around with a sharp knife before removing rim of spring-form.