1-1/2 c. crushed chocolate wafer cookies, about 28 cookies
1/4 c. butter, melted
1/2 t. cinnamon
1 env. unflavored gelatin
1/4 c. boiling water
3 pkgs. cream cheese, at room temperature
1/3 c. cocoa
1 can sweetened condensed milk
3 T. hazelnut or almond liqueur
1/2 c. whipped cream
Grated chocolate, hazelnuts and additional whipped topping (optional)
Combine cookie crumbs, butter and cinnamon; press into bottom of 9" springform pan and refrigerate. Dissolve gelatin in boiling water; set aside. In large bowl beat cream cheese until fluffy. Sift cocoa over cream cheese; beat until well blended. Gradually beat in condensed milk, liqueur and gelatin mixture until combined. Fold in whipped topping; pour into pan. Cover; refrigerate at least 6 hours or overnight. Garnish, if desired.
