1 1/2 envelopes unflavored gelatin
1/4 c. cold water
4 (1 oz.) squares unsweetened chocolate
3/4 c. milk
1 c. sugar
1 (15 oz.) container ricotta cheese
1 1/2 tsp. vanilla extract
2 c. thawed frozen whipped topping
Fresh orange sections for garnish
1 (1 oz.) square semi-sweet chocolate, melted for garnish

CHOCOLATE CRUMB CRUST:

1 1/4 c. fine chocolate wafer crumbs
1/4 c. sugar
1/4 c. (1/2 stick) butter, melted

CHOCOLATE CRUMB CRUST: Preheat oven to 375 degrees. In small bowl, combine crumbs and sugar; mix in melted butter. Press firmly on bottom and 1 inch up sides of 9-inch springform pan. Bake 8 minutes. Cool.

In small bowl, soften gelatin in cold water for 5 minutes. In small saucepan over very low heat, heat unsweetened chocolate and milk, stirring constantly until chocolate is melted and mixture is smooth. Add sugar and softened gelatin; cook and stir until completely dissolved. Cool.

In medium-sized bowl, beat cheese until fluffy; blend in chocolate mixture and vanilla. Fold in whipped topping. Pour into chocolate crust in pan and cover with foil. Chill until firm, at least 4 hours. Garnish with orange sections, half-dipped in melted semi-sweet chocolate. 10 servings.