1 c. & 2 tbsp. chocolate cookie crumbs
1 c. butter, softened
2 c. powdered sugar
4 eggs
2 tsp. vanilla
4 oz. semi-sweet chocolate, melted
1/2 tsp. peppermint extract
Whipped cream

Spread 1 cup crumbs in 7 x 10 inch pan. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate and extracts. Pour into pan. Freeze until firm.

Serve with whipped cream. Garnish with remaining cookie crumbs, or crushed peppermint stick candy cane.