Peppermint Cheesecake

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.