Double-decker chocolate cream pie

Directions:
1. Mix together ground cookie crumbs and melted utter until evenly moistened. Press into an 8-inch springform pan, coating bottom and three-quarters of the way up sides. Cover with plastic wrap; chill 30 minutes.

2. Sprinkle gelatin over milk; let soften 5 minutes. Bring the cream and 2 tablespoons sugar to a boil in a small saucepan, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover and let stand 3 minutes. Stir until thoroughly combined. Pass mixture through a fine sieve into prepared cookie crust; discard any unmelted chocolate. Chill until filling is set, about 6 hours or up to overnight.

3. Heat egg whites and remaining 3/4 cup sugar in the heatproof bowl of an electric mixer set over (not in) a pan of simmering water, stirring until whites are warm to the touch and sugar is dissolved. Attach bowl to mixer; whisk on medium speed until soft peaks form. Raise speed to high, and beat until peaks are stiff and glossy but not dry.

4. Using a flexible spatula,top pie with meringue, lifting to create peaks. Use a small kitchen torch to brown meringue (or place under broiler, watching carefully, as it will brown quickly). Refrigerate until ready to serve, up to 1 day.

(To make the white chocolate layer, repeat using the ingredients for the milk chocolate layer and replacing with white chocolate.)