1 c. chocolate wafer crumbs
3 tbsp. butter, melted
1 env. unflavored gelatin
1/4 c. cold water
2 (8 oz.) containers soft Philadelphia cream cheese
1/2 c. sugar
1/2 c. milk
1/4 c. crushed peppermint candy
1 c. whipping cream, whipped
2 (1.5 oz.) milk chocolate candy bars, finely chopped

Combine crumbs and butter; press into bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool.

Soften gelatin in cold water; stir continuously over low heat until dissolved. Remove from heat. Combine cream cheese and sugar, mixing with electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended; chill until slightly thickened. Fold in whipped cream and chocolate. Pour over crust; chill until firm. Garnish with additional whipped cream and crushed peppermint candy, if desired.