In a food processor in a zipper bag with a rolling pin, crush the cookies. Combine the cookie crumbs and butter and press into the bottom of a 9 inch round springform pan. Chill until ready to use.

In a metal bowl, whip the cream and set aside.

In a saucepan, combine the cold water and gelatin. Turn heat to medium and stir until gelatin dissolves. Remove from heat.

In a mixing bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the gelatin mixture, milk and vanilla. Stir in the peppermint chips. Fold in the whipped cream.

Pour cheese mixture over the crust and chill for a few hours or until firm.