In medium bowl, mix chocolate crumbs, and melted butter. Press in bottom and half way up sides of 9" spring form pan

In small bowl, beat egg yolks and eggs; set aside

In a double boiler(I used a pot filled with a little water and a medium glass bowl), add 3 cups of semi sweet chocolate chips. Cook on low, heat until fully melted. Quickly beat in eggs, until well blended. Remove from heat and let cool slightly while you do the next step.

In large bowl beat heavy whipping cream with electric mixer until soft peaks form. Add sugar and beat until stiff peaks form.

Fold whipped cream into chocolate until fully incorporated. Pour into pie shell. Refrigerate for at least 6 hours or over night.

Line a baking sheet with foil. In double boiler melt white chocolate chips. Spread to about a 1/4 inch thick on foil. In microwave melt remaining 1/4 cup of semi sweet chocolate chips and oil. Check it every 20 seconds, until fully melted. With a fork splatter over top of white chocolate. Refrigerate also.

When cake is done chilling, remove from spring form pan. Break white chocolate into pieces and poke into cake