Put your gelatin in a small bowl and add the half cup of water, mix well and take it to the microwave for 15 seconds. Remove from the microwave and stir to make sure the gelatin has dissolved completely. If not, give it another 10 seconds. Once dissolved, set aside.

Process your graham crackers in a food processor until crumbs. Melt your butter in the microwave. Then, pour your crumbs into a mixing bowl along with the melted butter and mix together.

Prepare your springform pan by greasing it with butter or oil spray. Next, pour your crumb base onto the springform bottom and press firmly and evenly. Take it into the fridge for about 10 minutes to let it sit while you make your cheesecake filling.

Put a casserole with water over low heat, put a glass bowl on top, and pour in the pieces of chocolate so that it melts. Keep an eye on it to avoid this from burning and stir once in a while until it is completely melted. Then, remove from the heat and set aside.

Use your electric mixer for the filling, and beat the cream cheese with the condensed milk until smooth. Slow the pace and add the gelatin, mix well. Then, add the melted chocolate until it is incorporated.

Remove your graham cracker base from the fridge. Sprinkle your chopped walnuts and pour your cheesecake filling onto it. Then, refrigerate your cheesecake for about 2 hours.

Once your cheesecake has been set, remove it from the fridge and unmold it carefully. Grab a sharp knife and cut a slice. And finally, enjoy!