Peppermint Cheesecake

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45 ounce) milk chocolate candy bars, finely chopped

method;

Combine crumbs and margarine; press onto bottom of a 9−inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Soften gelatine in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, 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. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.