Ingredients:

• 1 pkg. No Bake Cheesecake dessert that includes crust mix
• 1/2 cup whipping cream
• 4 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces 2 pkgs. (4.67 oz.) Andes Creme de Menthe, divided (or 1 pkg. Andes Baking Chips)

Directions:

1. Mix the crust according to package directions. Press 1/2 teaspoon of crust mixture into paper-lined mini muffin pans.
2. Unwrap Thins and scrape long side with a peeler to create curls. Set aside. Take remaining pieces of thins and chop them up to incorporate into filling. (If using Andes Baking Chips, mix 1/2 cup finely chopped chips into filling and reserve some for topping.)

Ganache:

Put the dark chocolate and 1 cup chopped Thins (or baking chips) in a medium heat proof bowl. Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1-2 minutes. Pour half of the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is very smooth. Spread a heaping 1/2 teaspoon of the chocolate mixture over the crust in each cup. Refrigerate remaining mixture and create Andes Mint Truffles (find recipe at andesrecipes.com).

No Bake Filling:

Add remaining finely chopped Thins to filling mix. Prepare the filling following package directions. Fill cups and top with curls or finely chopped mints, as desired. Chill in the refrigerator for 1 hour.

(Cheesecakes can also be served frozen. Wrap and freeze for 4 hours or until firm.)

Yield:

Approximately 36 two-bite cheesecakes