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Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Howling Full Moon Cheesecake

Source: MealsMatter.org

Ingredients

28	Halloween OREO Chocolate Sandwich 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 & Pie Filling
1-1/2 cups	Thawed COOL WHIP Whipped Topping
	Yellow food coloring
4	Cinnamon red hot candies
	Decorating gel

Preparation

FINELY crush 26 of the cookies; mix with butter. Press firmly onto bottom and 1 inch up side of 9-inch springform pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add 1 cup of the milk, beating until well blended. Add remaining 2 cups milk to dry pudding mixes in another bowl. Beat with wire whisk 2 minutes or until well blended. Add to cream cheese mixture; mix well. Gently stir in whipped topping and 2 drops food coloring. Pour into crust; smooth top with spatula. Add a few additional drops of food coloring to top of cheesecake; spread lightly to create a shimmering "full moon" effect.

CUT remaining 2 cookies in half to resemble bats' wings. Add candies for the "eyes," securing candies to cookies with decorating gel. Place "bats" on top of cheesecake. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.