1 1/2 c. graham cracker crumbs
2 tbsp. sugar
6 tbsp. sweet butter, melted
2 pkgs. (8 oz.) cream cheese, softened
1 c. sugar
4 eggs, lightly beaten
20 Andes Creme de Menthe Wafers
2 tbsp. milk

Preheat oven to 350 degrees (convection oven 325 degrees).

Stir together graham cracker crumbs and 2 tablespoons sugar. Stir in melted butter, working into crumbs so all are moistened. Press into bottom of greased 9 inch springform pan.

With electric mixer, beat cream cheese until light. Beat in sugar, then eggs. Pour over graham crackers layer in pan. Bake in preheated oven 30-35 minutes or until thin knife blade inserted halfway between center and edge of pan comes out clean. Cool while making topping.

Place mints and milk in small saucepan or top of double boiler. Set over hot (not boiling) water. Cover and allow to melt 10 minutes. Stir with a whisk until smooth. Remove from heat and cool 5 minutes. Pour mint topping over baked cheese layer and spread almost to edge. Top with additional shavings of Andes-Wafers if desired. Refrigerate at least 2 hours.

Tip: May use solid milk chocolates for a non-mint taste.