Ingredients:

• 1 cup chocolate cookie crumbs
• 3 tablespoons sugar
• 3 tablespoons butter, melted
• 4 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 package (4.67 oz.) Andes Crème De Menthe Thins
• chopped (28 candies) or 1 cup Andes Baking Chips
• 1 package (4.67 oz.) Andes Crème De Menthe Thins (28 candies)
• 3 Tablespoons whipping cream or milk

Directions:

Crust:

• Mix crumbs and 3 tablespoons sugar in a small bowl.  Add butter; mix well.  Press onto bottom of 9-inch springform pan.  Bake at 325°F, 10 minutes.

Filling:

• Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended.  Add eggs and vanilla; mix on low speed just until well combined.  Stir in 1 package of chopped Andes Candies (28 pieces) or 1 cup Andes Baking Chips; pour into crust.
• Bake at 325°F, 1 hour and 5 minutes or until center is almost set.  Run knife between rim of pan and cheesecake.  Cool to room temperature.

Topping:

• Set aside 10-12 candy pieces, any flavor for decorating top of cake.  Place remaining Andes Candies and whipping cream in microwaveable bowl.  Microwave on high 45 seconds.  Stir until candies are melted and mixture is smooth.  Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake.  Decorate with reserved Andes Candies.
• Refrigerate cheesecake 3 hours or until serving time.

Yield

12 Servings