Chocolate Topped Cheesecake Pie

1 envelope unflavored gelatin
¼ cup cold water
1 (8-ounce) package cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
Dash of salt
1 cup milk
½ (8-ounce) container Cool Whip
2 squares semisweet chocolate, melted
1 (9-inch) prepared graham cracker crust

Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat stirring until gelatin dissolves; set aside.

Combine cream cheese, sugar, vanilla extract and salt; beat at medium speed of an electric mixer until smooth and creamy. Gradually add milk and gelatin mixture to creamed mixture, stirring well. Fold Cool Whip into gelatin mixture.

Measure 1 cup of gelatin mixture; set aside. Pour remaining gelatin mixture into prepared graham cracker crust. Chill in refrigerator until set.

Add melted chocolate to reserved 1 cup of gelatin mixture; mix well. Pour onto top of chilled pie. Chill in refrigerator until set. Yield: One 9-inch pie.