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Line the base of an 8 1/2 inch spring form pan with wax paper. Spray/butter the pan well. Grind one package of cookies in a food processor and mix with 1/2 stick melted butter. Press into base of pan. Line sides of pan with split Lemon Pastry Cremes, plain side against side of pan. Cream 1/2 lb. butter and 1/2 cup powdered sugar together. In double boiler, melt chocolate. When melted, remove from stove, cool slightly and add to bulter mixture. Beat well and add 1/2 teaspoon vanilla and a pinch of salt. Add 6 egg yolks, well beaten and 1/4 cup warm water. Beat egg whites stiffly and add to mixture. Pour one-half chocolate mixture into pon. Dip 8-9 cookies in milk and vanilla mixture to soften, then layer on the chocolate. Pour remainder of chocolate mixture over the top of the cookie layer and refrigerate. Unmold from pan and serve.
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