Devil's Cream Cake

Step 1: Bring the cream, sugar and vanilla to a low boil in a large saucepan.

Step 2: Meanwhile pour the milk into a pie plate or shallow bowl and sprinkle with the gelatin in an even layer and let sit until the gelatin looks completely damp, like wet sand.

Step 3: When the cream just reaches a boil, remove it from the heat and immediately add the chocolate, stirring to mix through and then let sit for a few minutes to melt the chocolate.

Step 4: Lightly coat an 8 ince springform pan with nonstick spray.

Step 5: Pulse the cookies in a food processor until very fine, almost powdery and then add the cookie crumbs to a large bowl and mix in the butter with a wooden spoon until the mixture hold together when pinched.

Step 6: Transfer the crust mixture to the prepared springform and pat even into the bottom and sides of the pan and then set aside.

Step 7: Whisk the hot cream and melted chocolate until smooth and add the gelatin mixture, stirring well to melt the gelatin and let cool slightly before pouring the filling through a sieve into the crust.

Step 8: Freeze for at least 2 hours or overnight (to freeze for more than a day, wrap the entire springform in plastic wrap and then foil, and freeze for up to 1 month.

Step 9: Top with whipped cream before serving.