1 1/2 c. crushed chocolate sandwich cookies
1/4 c. butter, melted

Stir together crust ingredients and press on bottom and sides of a 9 inch pie pan. Refrigerate 10 minutes.

FILLING:

1 c. sugar
3/4 c. butter, soft
3 (1 oz.) sqs. semi-sweet chocolate, cooled when melted
1/2 tsp. peppermint extract
3 eggs
Sweetened whipped cream

Combine sugar and butter in a bowl, beat at medium speed scarping bowl often until well mixed (2 to 3 minutes). Add chocolate and peppermint extract; continue beating until well mixed (1 to 2 minutes). Add eggs; continue beating scraping bowl often until light and fluffy (5 minutes). Spoon into crust. Refrigerate 3 hours or until set. Garnish with whipped cream.