Candy Cane Swirl Cheesecake

Heat oven to 350 degrees.
Prepare Cookie Crumb Crust:.
Stir together cookie crumbs and 1 Tbs.
sugar in a medium bowl.
Blend in 1/4 cup melted butter.
Press mixture onto bottom and 1/2 inch up side of a 9-inch springform pan.
Bake 8 minutes; cool.
Filling:.
Beat cream cheese, sugar and vanilla in large bowl until nice and smooth.
Add eggs, one at a time, beating well after each addition.
Remove 1/4 cup batter and set aside.
Add the 1/2 cup mini chocolate chips to the remaining batter in the bowl.
Spread the remaining batter in the prepared crust.
Remove wrappers from candies.
Place 30 candies and milk in a medium microwave-safe bowl.
Microwave on high 1 minute; stir.
If necessary, microwave on high 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended.
Gradually blend reserved cheesecake batter into candy mixture.
Drop candy mixture by tablespoonfuls onto vanilla batter.
Gently swirl with a knife to create a marbled effect.
Bake 45 to 50 minutes or until the center is almost set.
Remove from oven to a wire rack.
With knife, loosen cake from the side of the pan.
Cool completely; remove side of pan.
Cover and refrigerate until chilled.
Garnish with sweetened whipped cream, remaining candy cane mint kisses, and crushed candy cane or chocolate curls.
Refrigerate any leftovers (if there are any!
).