Instructions: CRUST: Crush cookies into crumbs; combine with melted butter and sugar.

Using back of spoon, press onto bottom of greased 10" springform pan or pie plate. Refrigerate. FILLING: Cream the cheese, sugar and vanilla with an electric mixer at high speed for about 5 minutes or until the sugar is dissolved. Add the cocoa; beat on low until mixed and then increase to high, beating until mixture is light and fluffy. Fold in the whipped topping with spatula until just blended. Pour into pan and refrigerate until firm, about 2 hours. Decorate with additional whipped topping and chocolate shavings. Slice with knife dipped in hot water.

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