This is being posted early by request. I try to post recipes when I have pictures to go with them, but yesterday I was informed that this needed to be on my blog – pronto!
I found this a couple of years ago on the Tootsie
Andes® Cheesecake Supreme
1 cup chocolate cookie crumbs (use Mi-Del chocolate mint sandwich cookies for extra minty goodness)
3 tablespoons sugar (this is unnecessary if you use the Mi-Del cookies, as they are so sweet)
3 tablespoons butter, melted
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
2 tsp. vanilla extract
1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies) or 1 cup Andes® Crème de Menthe Baking Chips
Andes® Crème de Menthe Thins (28 candies)
3 tablespoons whipping cream or milk
Preheat oven to 325° F.
Crust: Mix crumbs and 3 tablespoons sugar in a small bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake at 325° F, 10 minutes.
Filling: Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix on low speed just until well blended. Stir in 1 cup Andes Baking Chips or 1 package of chopped Andes Candies (28 pieces); pour into crust.
Bake at 325° F, 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature.
Topping: 4 Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in microwaveable bowl. Microwave on high 45 seconds. Stir until candies are melted and mixture is smooth. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved Andes Candies.
Set: 5 Refrigerate cheesecake 3 hours or until serving time.
Yield approx.: 12 servings.