Howling Full-Moon Cheesecake

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   ["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 after each addition.", "Add remaining 2 cups milk to dry pudding mixes in separate bowl.", "Beat with wire whisk 2 min.", "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.", "Refrigerate at least 4 hours.", "Run small knife or spatula around rim of pan to loosen cake.", "Remove rim of pan.", "Store in refrigerator."]

* Per serving · 4 servings · Values may vary.