CRUST:

1 stick butter, melted
2 c. graham cracker crumbs
1/2 c. ground walnuts
1/2 tsp. cinnamon

Mix together cracker crumbs, walnuts, and cinnamon. Pour in butter; mix. Press into 10 inch pie plate. Bake in 375 degree oven for 10 to 12 minutes. Let cool.

FILLING:

1/2 c. cocoa
1 c. sugar, divided
3 1/2 tbsp. cornstarch
Dash of salt
2 1/2 c. milk
3 egg yolks
1 (8 oz.) pkg. Philadelphia cream cheese
1 tsp. vanilla
1/2 tsp. brandy extract

Sift together cocoa, 1/2 sugar, and cornstarch. Put in large pan. Gradually add milk and cook until thick. Remove from heat. Beat egg yolks and remaining sugar. Gradually add to chocolate mixture. Bring to boil. Add Philadelphia Cream Cheese. With wire whisk, beat for 2 minutes. Add vanilla and brandy extract. Cool pie overnight.

TOPPING:

1 sm. tub Cool Whip
1 Hershey's bar, shaved

After pie has cooled, arrange mounds of Cool Whip around edges of pie and one in center. Sprinkle with shaved chocolate. (The easiest way to do this is to dip fork in chocolate; hold fork over Cool Whip. Gently jiggle fork to allow chocolate to fall between tines.)