Mint Oreo Crust

• 1 1/2 cups mint Oreo cookie crumbs (about 15 cookies)
• 1/4 cup butter, melted

Preheat oven to 325. Mix crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

Andes Cheesecake

• 4 8 oz. packages cream cheese, softened
• 1 cup sugar
• 2 tsp. vanilla extract
• 4 eggs
• 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)

Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed 4-5 minutes, until well blended. Add eggs one at a time, mixing well after each, and vanilla; mix on low speed just until well blended. Stir in 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.

Andes Ganache

• 1 package (4.67 oz.) Andes® Crème de Menthe Thins chopped (28 candies)
• 3 tablespoons whipping cream or milk

Set aside 10-12 candy pieces, for decorating top of cake. Place remaining Andes Candies and whipping cream in small saucepan. Heat on low. 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 and crème de menthe whipped cream.

Crème de Menthe Whipped Cream

• 1 c. heavy cream
• 1/4 c. Crème de menthe
• 1/2 c. powdered sugar

Whip cream until soft peaks form. Add crème de menthe and powdered sugar until stiff peaks form. Serve on cheesecake.