REFRIGERATOR CHOCOLATE CHEESECAKE

FOR THE CRUST:
2 cups chocolate cookie crumbs
2 Tablespoons granulated sugar
1/4 cup butter, melted
FOR THE FILLING:
1 Tablespoon unflavored gelatin
2/3 cup water
2 packages (8 ounces each) cream cheese, softened
1 (6 ounce) package chocolate chips, melted
1 cup sweetened condensed milk
1 1/2 teaspoons vanilla
3/4 heavy (whipping) cream, whipped
GARNISHES:
1 cup chocolate curls
1 1/2 cup raspberry sauce

TO MAKE THE CRUST:
Combine first three ingredients. Press into bottom of a 9-inch spring form pan, then chill.

TO MAKE THE FILLING:
Soften the gelatin in water, then heat until gelatin has dissolved. Remove from heat and cool.

In a bowl, blend cream cheese, melted chocolate, sweetened condensed milk and vanilla. Stir in the gelatin and fold in whipping cream. Pour mixture onto the crust and refrigerate for 4 hours.

Garnish with chocolate curls and serve with raspberry sauce.

From: Mary Evans, Pastry Chef, Clarion Hotel in Roanoke
Adapted from source: WDBJ 7, Virginia