Mocha Cream Pie
Preheat oven to 350°F. Grind cookies in food processor or in plastic zip top bag with rolling pin. Stir melted butter into crumbs and press evenly onto bottom and sides of a 9-inch pie plate. Chill 15 to 20 minutes.
Bake crust 8 minutes. Cool on wire rack. Combine hot coffee, 1/3 cup sugar and gelatin. Stir until gelatin is dissolved. Refrigerate until mixture is slightly thickened but not fully set. Whip 1 cup cream, 1/3 cup sugar and cocoa until soft peaks form. Fold in coffee gelatin mixture.
Pour into crust and chill until set. To serve, whip remaining 1 cup cream and remaining 1 Tbsp sugar together until soft peaks form. Serve pie slices with a large dollop of whipping cream and chocolate shavings.