After Dinner Mint Cheesecake

After Dinner Mint Cheesecake
2 cups creme-filled chocolate mint sandwich cookie crumbs (see note)
1/4 cup margarine, melted (not spread)
1 envelope unflavored gelatin
1/4 cup cold water
1 8-ounce package cream cheese, softened
1/2 cup sugar
8-ounce package Cool Whip, thawed
1/4 cup creme de menthe liqueur
Topping:
1 cup mint-chocolate morsels (see note)
4 tablespoons margarine (not spread)
Mix together cookie crumbs and margarine (we used butter) and press into bottom of 9-inch spring-form pan.

Refrigerate while making filling.
For filling, soften gelatin in cold water. Stir over low heat until
dissolved or in microwave oven on medium for 11/2 minutes. In food processor or mixer, mix together cream cheese and sugar.

Gradually add gelatin mixture. Chill until slightly thickened, about 5 minutes. Add creme de menthe to whipped topping and fold into cream cheese mixture.

Pour into prepared pan. Chill while preparing topping.
For the topping, melt morsels and margarine (we used butter) over low heat or in microwave oven. Cool.

Spoon over filling. Chill. Score topping for serving before it becomes too firm to prevent cracking.

(I refrigerate for only about 5 minutes and then score the semi-set chocolate with a sharp knife.)
Makes 12 to 15 servings.