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In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 inch up the sides of a greased 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack.
In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In a mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir in a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust. Place pan on a baking sheet. Bake at 350 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
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Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For frosting, in a mixing bowl, cream butter. Combine powdered sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.
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