1 c. flour
3/4 c. after dinner mints
2 tsp. vanilla
1/2 c. butter
1/3 c. sugar plus 1/4 c. sugar
1/4 tsp. salt
1 tbsp. unflavored gelatin
3/4 c. milk
2 egg yolks & whites, beaten
1 (8 oz.) cream cheese
1 tsp. vanilla
1 c. whipping cream
1 c. (6 oz.) semi-sweet chocolate

CRUST:

1 c. flour
1/2 c. coarsely crushed after dinner mints
1 tsp. vanilla
1/2 c. butter.

FILLING:

1/3 c. sugar
1/4 tsp. salt
1 tbsp. unflavored gelatin
3/4 c. milk
2 egg yolks, beaten
1-8 oz. cream cheese
2 egg whites
1 tsp. vanilla
1/4 c. sugar
1 c. whipping cream
1-6 oz. semi-sweet chocolate chips, melted
2 tbsp. after dinner mints

Oven 400 degrees.

CRUST: In small mixing bowl combine flour, candy and vanilla. Cut in butter. Mix until crumbly. Press into bottom of 9 inch sq. pan. Bake 12 to 15 minutes or until golden brown. Cool.

FILLING: In saucepan combine 1/3 c. sugar, salt, and gelatin. Add milk and egg yolks. Cook over medium heat. Stir until mixture comes to a boil. Remove from heat. Add cream cheese - allow to soften, then beat until smooth. Cool until slightly thickened. In small bowl - egg whites and vanilla. Beat until foamy. Add sugar - beat until stiff glossy peaks form. Fold into gelatin mixture. Divide in half. Pour melted chocolate into one portion. Spoon into baked crust. Spoon vanilla filling over chocolate. Sprinkle on crushed candy mints. Chill 2 hours.