Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Crème-filled Cookies (reserve) **

* The cookies (about 24) should be chocolate cream filled cookies and be as high quality as can
be found and coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of
9- inch spring-form pie pan. Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar, mixing at medium speed on an electric mixer until
well blended. Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C
cream cheese mixture; pour remaining cream cheese mixture over crust. Top with
**reserved cookies and reserved cream cheese mixture. Chill until firm.