Howling Full Moon Cheesecake

Makes: 16 servings
28 Halloween OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
2 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
3 cups cold milk, divided
2 packages (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
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 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. Refrigerate at least 4 hours. Run small knife or spatula around rim of pan to loosen cake. Remove rim of pan. Store in refrigerator.
Size-Wise: Have fun decorating this cheesecake with your kids. Then enjoy a serving of this spooky Halloween dessert for a special treat.