Tracy
Crust:
1 C. Chocolate Wafer Crumbs
3 T. Granulated Sugar
3 T. Butter, melted
Filling:
32 oz Cream Cheese, softened
1 C. Sugar
4 Eggs
2 t. Vanilla
28 Andes Mints candies or 1 C. baking chips
Topping:
3 T. Whipping Cream or 3 T. Whole Milk
28 Andes Mints candies or 1 C. baking chips, divided
Crust:
Mix crumbs and 3 T sugar in small bowl. Add butter, mixing well. Press on bottom of 9″ spring form pan & bake at 325 degrees for 10 minutes.
Filling:
Beat cream cheese and sugar in large bowl at medium speed until well blended. Add eggs and vanilla, mixing on low until well combined. Do not over mix. Stir in chopped Andie’s mints and pour into crust.. Bake at 325 degrees for 1 hour and 5 minutes, or until center is almost set. Run knife between pan and cheesecake. Set cake on cooling rack until room temperature. Remove sides of pan.
Topping:
Set aside 10 or 12 Andes candies for decorating top. In a microwaveable bowl, mix remaining candies with cream (or milk). Oh high, microwave 45 seconds. Stir until candies melt and mixture is smooth. Spread over cheesecake and let drizzle down sides. Decorate with reserved Andes Candies.
Refrigerate at least 3 hours before serving.