1 cup (1/2 pint) whipping cream, whipped
1/3 cup butter or margarine, melted
2 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
1 1/4 cup graham cracker crumbs
4 (1-ounce) squares semi-sweet chocolate, melted
1/4 cup sugar
1 envelope unflavored gelatine
1 teaspoon vanilla extract
2/3 cup water
Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.
In small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves; set aside.
In large bowl, beat cream cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk and vanilla until smooth. Stir in gelatin mixture; fold in whipped cream. Pour into prepared pan; chill 3 hours or until set. Garnish as desired. Store leftovers covered in refrigerator.