Andes Mint Cheesecake

CRUST

1 1/2 c. crushed Oreos (about 22)
2 T sugar
1/4 c. butter, melted

Mix and press into the bottom and up the sides of a greased 9" spring-form pan. Bake at 350 degrees for 10 minutes. Remove from the oven and set aside to cool.

Reduce oven temperature to 325 degrees.

FILLING

1/4 c. semi-sweet chocolate chips
1/2 a package of Andes mints
1/4 c. whipping cream
4 8oz. packages cream cheese, softened
1 c. sugar
1/3 c. baking cocoa
4 eggs
1 tsp. vanilla

In a small bowl or double boiler melt chocolate chips and mints.  Add 1/4 c. whipping cream and stir until well blended. Set aside.

Beat cream cheese and sugar on medium speed until there are no lumps. Add the baking cocoa and beat on low until blended. Add eggs and stir until blended. Add the reserved chocolate mixture and 1 tsp. of vanilla and stir until blended. Pour into crust.

Bake 45-50 minutes or until the center is almost set; small cracks begin to appear around the edges of the cheesecake.

TOPPING

1 1/2 c. semisweet chocolate chips
1/4 c. whipping cream
1 tsp. vanilla extract
1/2 package Andes mints

Melt chocolate chips and Andes mints as before. Stir in cream and vanilla, mix well. Spread over filling. Cool before covering in any way. Refrigerate overnight.

Before removing from the pan run a knife around the edge to loosen. Just before serving garnish with whipped cream and/or additional Andes mints.