1 (10 oz.) pkg. (1 1/2 c.) mint chocolate morsels, divided
1/3 c. butter, melted
1 1/2 c. finely crushed chocolate wafer cookies

FILLING:

1 1/4 c. mint chocolate morsels, reserved from 10 oz. pkg.
1/2 c. milk
1 env. unflavored gelatin
1 (8 oz.) pkg. plus 1 (3 oz.) pkg. cream cheese, softened
3/4 c. sour cream
1/4 c. sugar
1/8 tsp. vanilla extract
1/2 c. heavy cream, whipped

Combine over hot, not boiling, water, 1/4 cup mint-chocolate morsels and butter; stir until morsels are melted and mixture is smooth. Add cookie crumbs; stir until well blended. Pat firmly into a 9 inch springform pan, covering bottom and 2 inches up sides; chill.

Filling: Melt over hot, not boiling, water, remaining 1 1/4 cups chocolate morsels. Stir until smooth; set aside. Pour milk into medium saucepan; sprinkle gelatin on top. Set aside 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, sugar and salt; beat until fluffy. Beat in melted morsels, gelatin mixture and vanilla extract. Fold in whipped cream. Pour into prepared pan. Chill; remove rim. Makes one 9 inch cheesecake.