In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well.
Pour into crust; spread evenly. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Spread pie filling over the top.
In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set. Yield: 12 servings.