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.
Have fun decorating this cheesecake with your kids. Then enjoy a serving of this spooky Halloween dessert for a special treat.
For added flair, sprinkle orange-colored sugar around edge of cheesecake just before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 34g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.