Baked Nut Crust
1 stick pie crust mix
1/4 c. brown sugar
1/2 c. pecans, chopped
1 oz. semi-sweet chocolate, grated
2 tsp. vanilla
2 tsp. cold water

Crumble pastry stick (mix) in bowl. Add brown sugar, pecans, grated chocolate, vanilla and cold water. Mix thoroughly but lightly. Pat into 9 inch pie pan or springform pan. Bake at 350 degrees for 15-18 minutes. Cool.

FILLING:

1 lb. cream cheese, room temperature
1 tsp. vanilla
3 tbsp. cold water, divided
1 tsp. unflavored gelatin
1/2 c. semi-sweet chocolate pieces
1/2 c. sugar

In an electric mixer bowl, beat cream cheese and vanilla until mixture is smooth. Soften gelatin in 1 tablespoon of cold water. In small saucepan, combine chocolate, sugar, remaining 2 tablespoons of water and softened gelatin. Cook over low heat until chocolate and sugar are melted. Stir until well blended. Pour chocolate mixture in cream cheese. Mix on low speed scraping sides of bowl until mixture is well blended. Pour into cooled crust. Refrigerate.

TOPPING:

1/2 c. whipping cream
3 tbsp. confectioners' sugar
1/2 tsp. vanilla
Chocolate shavings for garnish

Whip cream, vanilla and confectioners' sugar together until cream is stiff. Spread over cold cheesecake. Garnish with shaved chocolate.