Cookies And Cream Cheesecake

• 2 c. (24) crushed creme-filled chocolate cookies
• 6 Tbsp. Parkay margarine, softened
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
• 1/2 c. sugar
• 3/4 c. milk
• 1 c. whipping cream, whipped
• 1 1/4 c. (10) coarsely chopped creme-filled chocolate cookies

1. Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch spring-form pan.
2. Soften gelatin in water.
3. Stir over low heat until dissolved.
4. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.
5. Chill until mixture is thickened but not set.
6. Fold in whipped cream.
7. Reserve 1 1/2 cups cream cheese mixture; pour remaining cream cheese mixture over crust.
8. Top with cookies and reserved cream cheese mixture.
9. Chill until firm.

cremefilled, parkay margarine, unflavored gelatin, cold water, cream cheese, sugar, milk, whipping cream, cremefilled chocolate cookies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513337 (may not work)