No Bake Yodel Cheesecake

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   ["1. Coat an 8"" springform pan with cooking spray. Cut for cakes crosswise into 4 pieces each. Stack, frosted side up, around edge of pan. Halve remaining cakes lengthwise arrange in bottom of pan, cutting to fit.", "2. In microwave-safe bowl, stir cocoa into hot water until smooth. Sprinkle gelatin over mixture; let stand until softened - about 5 minutes. Microwave on high in 10-second intervals, stirring, until dissolved.", "3. In large bowl on medium-high speed, beat cream cheese, milk, and melted chocolate chips until smooth and fluffy, about 2-3 minutes. Slowly and gradually beat in gelatin mixture until blended. Fold in 2 cups topping; spread in pan. Cover; refrigerate at least 8 hours or overnight. Carefully run knife around edge of cheesecake; remove side of pan. If desired, transfer remaining topping to pastry bag fitted with Star tip; pipe or spoon onto cake. If desired, garnish with additional snack cake slices."]

* Per serving · 4 servings · Values may vary.