6 oz. Junior Mints (4 - 16 oz. boxes)
3 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
1 tsp. vanilla
3 eggs
Graham cracker or chocolate crust for 9" springform pan

Place Junior Mints in freezer.

Preheat oven to 350 degrees. With electric mixer or with food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour chopped cold Junior mints into crust and sprinkle on cheesecake.

Bake 40 to 45 minutes, or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.

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