2 c. chocolate wafer cookie crumbs
3/4 c. chopped walnuts
1/2 c. melted butter
1 env. unflavored gelatin
1/4 c. cold water
2 1/2 c. heavy cream
6 oz. chocolate chips
2 eggs
1 tsp. vanilla
2 tsp. cognac or brandy
1 c. Kraft caramels (about 22)
2 tbsp. butter

Preheat oven to 350 degrees.

Combine cookie crumbs, walnuts and melted butter and press into 9 inch pie pan. Bake 10 minutes. Set aside to cool.

In small saucepan, sprinkle gelatin over water and let set 2 minutes. Place pan over low heat and stir until gelatin is dissolved. Pour into food processor. Add 1 cup cream and chocolate chips. With processor running, add 1/2 cup cream, eggs, vanilla and cognac. Process until well blended. Chill 15 minutes.

Meanwhile, combine caramels with 1/4 cup cream and butter in saucepan and cook over low heat until caramels are melted. Pour caramel mixture over crust. Cool 10 minutes. Pour chocolate cream mixture over caramel layer. Chill until firm. Garnish with remaining 3/4 cup cream, whipped. 6 servings.