1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 pkgs. (8 oz. each) soft cream cheese
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
3 ounces milk chocolate candy
Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350ºF for 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Note: Milk chocolate should be milk chocolate candy bars and they should be finely chopped.