Heat Oven to 350 Degrees.* Coat 8 Inch Round Cake Pan With cooking spray. in Bowl, Knead flour Into Dough Until Combined. Knead in 1/2 Cup chocolate chips. Press Dough Into Bottom of Pan. Bake 20 min. or Until Edges Are Lightly Browned. Cool 10 min. Remove From Pan. Line 9 Inch Springform Pan With Enough Plastic Wrap to Overhang Edges. Center Cookie in Pan. Insert 29 Candy Bars Vertically Between Cookie Edge And Side of Pan. in Pot, Bring 1/2 Cup Cream to a Boil. Remove From Heat, Stir in Remaining chocolate chips Until Melted And Smooth. Cool 5 min. Pour Over Crust, Spreading chocolate Mixture to Edges. Refrigerate Until Set, 30 min.
In Microwave Bowl, Sprinkle gelatin Over 1/4 Cup Cream, Let Stand 5 min. Microwave Mixture on High 30 Seconds, Until gelatin is Dissolved. in Pot, Bring 3/4 Cup Cream to a Boil. Reduce Heat, Add Butterscotch Chips. Remove From Heat, Stir Until Melted And Smooth. Stir in gelatin Mixture. Cool to Lukewarm, Beat 2 Cups Cream Until Soft Peaks Form, Stir 1/3 of The whipped cream Into Butterscotch Mixture. Fold in Remaining whipped cream Until Combined. Spoon Mixture Into Pan. Swirl Top of Mousse. Cover, Refrigerate 6 Hours. Remove Side of Pan. Slide Cake Onto Serving Plate. Garnish Cake With Piped whipped cream. Coarsely Chop Remaining Candy Bar, Sprinkle on Cake.