6 oz. Junior Mints
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. Preheat oven to 350 degrees. 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 40 to 45 minutes or until just set. Cool on wire rack. Then chill several hours or overnight. Makes about 8 servings.