Prepare 9 in. springform pan with vegetable pan spray. In medium bowl, combine cookie crumbs, butter and sugar until crumbs are evenly moistened. Press into bottom and 1/2 way up sides of prepared pan. Refrigerate while making the filling.
Finely chop 1/4 cup Candy Melts candy; reserve for garnish.
In medium microwave-safe container, combine remaining Candy Melts and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Add gelatin and whisk until smooth. Cool slightly.
In large bowl, combine cream cheese, sugar, vanilla and salt. Beat on medium-high speed until light and fluffy, about 4-5 minutes. Reduce speed to low and add melted Candy Melts mixture. Scrape bottom and sides of bowl well. Increase speed to medium and beat until combined. Pour into chilled crust; smooth top.
Refrigerate at least four hours before serving. Garnish with 1/4 cup chopped candy and jumbo marshmallows.
*Can substitute S'Mores Candy Melts Candy for Dark Cocoa Candy Melts Candy to make a Dark Chocolate Cheesecake.