“That Chocolate Cheesecake Thing”

1 box Nabisco Famous Chocolate Wafers, ground fine
1 stick melted butter
¼ cup sugar
Place the expandable upper part of a springform cake pan on top of your serving plate. Mix all ingredients well, and press inside the springform pan, coming up the sides from the plate about an inch or so. Let chill in refrigerator while you compile the fillings.
Filling #1
2 packages Knox gelatin, dissolved in ¾ cup hot water, add 1 cup sugar while hot.
1 cup cream
3 8-ounce blocks cream cheese, room temperature, beaten smooth
Mix cream cheese and cream together, then carefully mix in the gelatin mixture.
Divide mixture in half.
Filling #2
Melt 12 ounces of Cadbury milk chocolate (you could use chocolate chips)
Mix with half of the reserved Filling #1.
Ganache Topping:
12 ounces DARK chocolate.
1 pint cream
Melt chocolate slowly (either a double boiler or in microwave if carefully done) and add cream. Stir until all lumps are gone, and cream is fully incorporated, and there are no swirls remaining in the mixture. Divide in half.
To assemble:
Filling #2
Filling #1 (carefully smooth the top flat)
Chill until slightly set then top with:
½ of the ganache, poured carefully over top to “seal” cake.
Chill the remaining half of the ganache for a few hours until it is thick and heavy.
Whip with a mixer for about 2 minutes, until it puffs up. Be careful not to overbeat this. You just want it to hold its shape. It will be roughly as stiff as peanut butter, but not as heavy. When it’s whipped, pipe decoratively around edges of cake.
Top cake with curls/shreds of chocolate. I use a combination of milk and dark.
Chill until ready to serve. The longer it sits, the firmer it gets