Crust:
2 cups gingersnap cookies crumbs, about 60 cookies
1/4 cup sugar
1/2 cup butter
Filling:
1/4 cup sugar
1 tablespoon cornstarch
2 cups milk
4 egg yolks
1 package (12 ounces) semi-sweet chocolate chips
1 teaspoon vanilla
1 package unflavored gelatin
1/4 cup cold water
4 egg whites
1/2 cup sugar
1/2 cup whipped cream
Chocolate curls, OR 1 square chocolate, grated, for garnish
Fresh Strawberries, optional
Combine cookie crumbs and sugar; stir in butter, Pat into bottom of a 13 X 9 inch pan. Chill. In a saucepan, scald milk. In a small bowl, combine sugar and cornstarch. In another bowl, beat egg yolks. Slowly add milk, stirring constantly. Return egg mixture to saucepan. Stir in sugar/cornstarch mixture. Cook, stirring all the time, until the custard coats the back of a spoon. Place chocolate chips in a mixing bowl. Add 1-1/2 cups hot custard. Stir until melted. Add vanilla. Pour chocolate custard into chilled crust.
Refrigerate. Soften gelatin in cold water. Add to remaining custard, stirring until dissolved. Chill until thickened. Beat egg whites and sugar until soft peaks form. Fold into custard. Pour over chocolate. Chill until set. Garnish with whipped cream, chocolate shavings, and strawberries.