CRUST:

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

FILLING:

1 env. unflavored gelatin
1/4 c. cold water
2 containers (8 oz. each) soft cream cheese
1/2 c. sugar
1/4 c. milk
1/4 c. crushed peppermint candy
1 c. whipping cream, whipped
2 bars (1.65 oz.) milk chocolate candy, finely chopped

Crust: Heat oven to 350 degrees F. Mix crumbs and butter; press onto bottom of 9 inch springform pan. Bake 10 minutes. Cool.

Filling: Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with electric mixer until well blended. Gradually add gelatin, milk and peppermint candy; refrigerate until slightly thickened. Fold in whipped cream and chocolate; pour over crust. Refrigerate until firm. Garnish with additional whipped cream combined with crushed peppermint candy, if desired. Makes 10-12 servings.