1 c. chocolate wafer crumbs
3 tbsp. butter, melted

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

1 env. unflavored gelatin
1/4 c. cold water
2 (8 oz.) containers soft Philadelphia brand cream cheese
1/2 c. sugar
1/2 c. milk
1/4 c. crushed peppermint candy
1 c. whipping cream, whipped
2 (1.05 oz.) milk chocolate candy bars, finely chopped

Soften gelatin cold water; stir over low heat until dissolved. combine cream cheese and sugar, mixing on 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.