Finely 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.
Add remaining 2 cups milk to dry pudding mixes in another 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 before serving. Store leftover cheesecake in refrigerator.
For added flair, sprinkle orange colored sugar around edge of cheesecake before serving.