Combine the melted butter, the graham cracker crumbs (or chocolate wafer crumbs), and sugar. Pat firmly on the bottom only of a 9-inch springform pan. Chill for 30 minutes.
In a small saucepan, soften the gelatin in the water. Over low heat, dissolve the gelatin completely and set aside.
In a large mixing bowl, beat the cream cheese and melted chocolate until it becomes fluffy. Add condensed
milk, the vanilla and the orange liqueur and beat until smooth. Stir in the orange zest and the gelatin mixture. Fold in the whipped cream (make sure you
fold in the whipped cream, beating it will make the cheesecake lose it's texture). Pour into the prepared crust.
Chill for at least three hours, until set.
When ready to serve, garnish each slice with orange peel curls, a dollap of whipped cream and a mint sprig. Store any leftovers in refrigerater.
Date: June 9, 2002