Title: Peppermint Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Chocolate wafer crumbs |
| 1 | | Env. unflavored gelatin |
| 16 | oz | Soft philly cream cheese |
| 1/2 | c | Milk |
| 1 | c | Whipping cream, whipped |
| 3 | tb | Margarine, melted |
| 1/4 | c | Cold water |
| 1/2 | c | Sugar |
| 1/4 | c | Crushed peppermint candy |
| 3 | oz | Milk chocolate candy * |
* Milk chocolate should be milk chocolate candy bars and they shoud be
finely chopped.
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~---- Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 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.