Instructions: In a medium bowl, combine the graham-cracker crumbs and butter; mix well. Press into a 10-inch springform pan, covering the bottom and sides to form a crust. Chill until ready to use.

In a small bowl, beat the whole eggs and egg yolks; set aside. In a medium saucepan, melt the chocolate chips over low heat, stirring constantly. Add the egg mixture, whisking quickly until well-blended. Remove from the heat; set aside to cool slightly.

Meanwhile, in a medium bowl, beat the heavy cream until soft peaks form. Add the confectioners sugar and beat until stiff peaks form. Fold the whipped cream into the slightly cooled chocolate mixture until well-blended.

Spoon into the prepared crust; cover and chill for at least 6 hours, or until firm. Remove the ring from the springform pan; slice the cake, arrange pieces of Black And White Chocolate Garnish (below) on each piece, and serve.

For the Black And White Chocolate Garnish: Line a rimmed baking sheet with aluminum foil. In a small saucepan, melt the white baking bars over low heat, stirring constantly. Spread the melted baking bars into a 1/8-inch layer on the baking sheet.

In a small saucepan, heat the remaining 1/4 cup semisweet chocolate chips and the shortening over low heat, stirring constantly until melted. Drizzle over the white chocolate. Chill for 30 minutes, or until firm.

When ready to serve, break the sheet of chocolate into pieces of varying sizes; arrange the pieces so they stick up from the top of your favorite cakes, pies, and other special desserts as a garnish.

This recipe yields 12 servings.

Comments: Want desserts that look as good as the ones in fancy restaurants? Theres really nothing to it! Make scrumptious Chocolate Mousse Cake and top it with this eye-popping garnish, which you can use on almost any special dessert.

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