1
: Combine crumbs and butter; press firmly on bottom of 9" (23 cm) springform pan.
2
: In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Over low heat, stir until gelatin dissolves completely; set aside and let cool.
3
: In large mixer bowl, beat cream cheese and chocolate until fluffy. Gradually beat in Eagle Brand and vanilla until smooth.
4
: Stir in gelatin mixture. Fold in whipped cream. Pour into prepared pan.
5
: Chill 3 hours or until set. Garnish as desired. Cover leftovers; refrigerate.