1 c. chocolate wafer crumbs
3 tbsp. butter, melted
1 env. unflavored gelatin
1/4 c. cold water
2 (8 oz.) cream cheese, softened
1/2 c. sugar
1/2 c. milk
1/4 c. crushed peppermint candy
2 (1.45 oz.) milk chocolate candy bars, finely chopped

Combine crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended. Chill until thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm.