No-Bake Chocolate Cheesecake

This no-bake cheesecake is really good. . . the chocolate flavor comes from melted Milky Way Candy Bars.

1 cup milk
1 envelope unflavored gelatin
4 Milky Way candy bars (2.05 ounces each) chopped
1-1/2 cups finely crushed chocolate wafers (I usually use chocolate graham crackers)
1/4 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup whipping cream
Whipped topping and fresh raspberries or sliced strawberries

In a saucepan, combine the milk and gelatin; let stand for 1 minute. Add the candy bars; cook over medium heat for 5 minutes or until chocolate is melted and gelatin is dissolved. Cool to room temperature, about 45 minutes. Meanwhile, combine the wafer crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan; set aside.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add the chocolate mixture and cream. beat on high speed for 4 minutes. Pour into prepared crust. Cover and refrigerate for 8 hours or overnight. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Garnish with whipped topping and berries.

Yield: 8-10 servings

Source: Quick Cooking Magazine