3 (8 oz.) pkgs. cream cheese, softened
1 1/2 c. semi-sweet chocolate mini-morsels
1 c. powdered sugar, sifted
1 tbsp. ground cinnamon
1 (7 oz.) milk chocolate candy bar
1 1/4 c. pecans, chopped

Combine first 4 ingredients, stirring until blended; divide mixture in half and spoon each half into a plastic wrap-lined 7 1/2 x 3 x 2 inch loaf pan. Cover and chill 5 hours or until ready to serve. Pull a vegetable peeler down long edge of candy bar, letting chocolate curl up on vegetable peeler. TO SERVE: Invert each cheese loaf onto a serving plate; remove plastic wrap. Press pecans around sides of loaves. Sprinkle chocolate curls on top. Serve with gingersnaps. Yield: 2 (2 cup) cheese loaves.