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6 oz. Junior Mint (two 3 oz. pkgs.)
3 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
3 eggs
1 tsp. vanilla extract
Graham cracker or chocolate crumb crust for a 9 inch springform pan

1. Place Junior Mints in freezer.

2. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust.

3. Chop cold Junior Mints and sprinkle onto cheesecake.

4. Bake at 350 degrees for 40-45 minutes or until just set. Cool on wire rack, then chill several hours or overnight.

Makes 8 servings.

NOTE: For crust, combine 2 cups crumbs, 1/4 cup sugar and 6 tablespoons melted butter. Press into bottom and up sides of pan.

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