Chocolate Cheese cake

½ cup butter or margarine, melted
1½ cups graham cracker crumbs
½ cup sugar
2 / 3 cup water
1 envelope gelatin, unflavored
2 (8 ounce) packages cream cheese, softened
4 (1 ounce) squares semisweet chocolate, melted
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1 cup frozen whipped topping, thawed
In 9-inch springform pan, mix together butter, graham cracker crumbs, and sugar. Press firmly on bottom of pan (do not line sides). Pour water into small saucepan. Sprinkle gelatin over water and let stand for 1 minute. Over low heat, stir until gelatin dissolves; set aside. In large bowl, beat cream cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk. Add vanilla and beat until smooth. Stir gelatin mixture into cream cheese mixture. Fold in whipped topping. Pour mixture into prepared pan. Chill in refrigerator for 3 hours or until set. Garnish with whipped topping. Keep refrigerated.
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