Amount
Ingredient
Preparation



1/3
cup
margarine

or butter,



1 1/4
cups
graham cracker crumbs





3/4
cup
sugar





1
envelope
gelatin

unflavoured



2/3
cup
water





2
packages
cream cheese

(8-ounce) softened



4
squares
chocolate (semi-sweet)

1 ounce, melted



1
can
milk, sweetened condensed

14 ounce



1
teaspoon
vanilla extract





1      cup
pint)
heavy whipping cream

whipped

 Combine the margarine, crumbs and sugar.

Pat firmly on the bottom of a 9-inch springform pan.

Chill. (This is your cheesecake crust -- very tasty) 

In a small saucepan, soften the gelatin in the water.

Over low heat, dissolve the gelatin completely; set aside.

In a large mixing bowl, beat the cream cheese and melted 
chocolate until it becomes fluffy.

Add condensed milk and vanilla; beat until smooth.

Stir in the gelatin mixture. Fold in the whipped cream

(make sure you fold in the whipped cream.  Beating it in will make the cake lose its texture).

Pour into the prepared crust.

Chill for at least three hours, until set.

Garnish as desired.

Refrigerate left overs.