1 cup chocolate wafer crumbs
 3 Tbsp. butter, melted
 1 envelope unflavored gelatin
 1/4 cup cold water
 2 8-ounce containers of soft cream cheese
 1/2 cup sugar
 1/4 cup crushed peppermint candies (I used left-over candy canes from
                                     last Christmas)
 1 cup whipping cream
 2 1.65-ounce chocolate candy bars, finely chopped (I used dark
                                    chocolate, but milk chocolate
                                    would be good, too)
 Heat oven to 350F
 
 Mix crumbs and butter and press into bottom of a 9-inch springform
 pan.  Bake 10 minutes.  Cool.
 
 Soften gelatin in water.  Stir over medium heat until dissolved.
 Beat cream cheese and sugar until well blended.  Gradually add
 gelatin, milk, and peppermint candy.  Refreigerate until slightly
 thickened.
 
 Fold in whipped cream and chocolate.  Pour over crust.  Refrigerate
 until firm.
 
 I garnished with more whipped cream and crushed peppermint candy.