Choco Pirouette

Procedure:

  1. To prepare the crust, mix cookie crumbs and melted butter. Press onto a 10″ removable bottom pan. Chill.
  2. For the filling, beat cream cheese and sugar until light and well-blended.
  3.    Meanwhile, dissolve gelatin in milk over low heat. Add to cream cheese mixture while still hot and mix well.
  4. In a separate bowl, whip cream until stiff, set aside 1/4 cup.
  5. Fold into cream cheese mixture and pour onto crumb-lined pan.
  6. In a bowl with the melted chocolate, add 1/4 cup of whipped cream and stir until well blended.
  7. Spoon on top of the cheesecake. With knife or metal spatula, swirl mixture together to create marbling. Chill.

Makes 8-10 servings.