Andes Candies Chocolate Mint Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 cup chocolate wafer crumbs
• 3 tablespoons granulated sugar
• 3 tablespoons butter, melted
• 32 ounces cream cheese, softened (this is the correct amount)
• 1 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 28 andes mints candies or 1 cup andes mint baking chips
• 3 tablespoons whipping cream or 3 tablespoons whole milk
• 28 andes mints candies or 1 cup andes mint baking chips, divided

Recipe

• 1 for the crust: mix crumbs and 3 tablespoons sugar in small bowl.
• 2 add butter, mixing well.
• 3 press on bottom of 9-inch springform pan.
• 4 bake at 325* (f) for 10 minutes.
• 5 for the filling: beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.
• 6 add eggs and vanilla, mixing on low until well combined, do not overmix.
• 7 stir in 1 package of chopped andes candies (28 pieces) and pour into crust.
• 8 bake: 325* (f) for 1 hour and 5 minutes or until center is almost set.
• 9 run a knife between pan and cheesecake.
• 10 set cake on cooling rack till room temperature.
• 11 remove sides of pan.
• 12 for topping:.
• 13 set aside 10 or 12 andes candies for decorating cake top.
• 14 in a microwavable bowl, mix remaining candies with cream (or milk).
• 15 on high, microwave 45 seconds.
• 16 stir till candies melt and mixture is smooth.
• 17 spread over cheesecake and let drizzle down sides.
• 18 decorate with reserved andes candies.
• 19 refrigerate, at least, 3 hours or until serving time.
• 20 refrigerate any leftovers.