Crust Combine wafer crumbs and butter. Press onto bottom 1 inch up sides of a 9 inch spring form pan. Mousse Heat oven to 325°F. Melt chocolate with whipping cream over hot water or in microwave on high for 3 1/2 minutes. Stir until smooth. Cool slightly. Beat eggs until frothy. Gradually add sugar and flour beating on high speed until thick and lemon colored, about 5 minutes. Fold chocolate into egg mixture. Pour into crust. Bake 40 minutes, or until outer half is puffed and center is slightly soft. Cool 20 minutes. Remove pan sides. Cool at least 4 hours. Cover and chill. Drizzle with melted white chocolate to garnish. Yield: 12 servings