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Peppermint Cheesecake

1 cup chocolate wafer crumbs
3 Tbsp. butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
16 oz cream cheese, softened
1/2 cup sugar
1/2 cup milk
1/4 cup crushed peppermint candies
1 cup whipping cream
2 1.65-ounce chocolate candy bars, finely chopped

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. Refrigerate until slightly
thickened.

Fold in whipped cream and chocolate. Pour over crust. Refrigerate
until firm.

Garnish with more whipped cream and crushed peppermint candy.

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