Howling Full-Moon Cheesecake

• 28 Halloween OREO Cookies, divided
• 1/4 cup (1/2 stick) butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3 cups cold milk, divided
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• yellow food coloring
• 4 small hot cinnamon candies
• decorating gel

1. Crush 26 of the cookies; mix with butter.
2. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.
4. Gradually add 1 cup of the milk, beating until well blended after each addition.
5. Add remaining 2 cups milk to dry pudding mixes in separate bowl.
6. Beat with wire whisk 2 min.
7. or until well blended.
8. Add to cream cheese mixture; mix well.
9. Gently stir in whipped topping and 2 drops food coloring.
10. Pour into crust; smooth top with spatula.
11. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering full moon effect.
12. Cut remaining 2 cookies in half to resemble bats' wings.
13. Add candies for the eyes, securing candies to cookies with decorating gel.
14. Place "bats" on top of cheesecake.
15. Refrigerate at least 4 hours.
16. Run small knife or spatula around rim of pan to loosen cake.
17. Remove rim of pan.
18. Store in refrigerator.

oreo cookies, butter, philadelphia cream cheese, cold milk, yellow food coloring, cinnamon, decorating gel

Taken from www.kraftrecipes.com/recipes/howling-full-moon-cheesecake-62207.aspx (may not work)