2 6 ounce packages Junior Mints
3 8 ounce packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter
Crust: Combine ingredients. Press in bottom and sides of 9 inch springform pan. Place junior mints in freezer. Preheat oven to 350F. With electric mixer or in a 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. Chop cold junior mints and sprinkle onto cheesecake. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.
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