Andes Candies Chocolate Mint Cheesecake

I have not tried this recipe...yet! Looks to be very easy to prepare.

For the crust: mix crumbs and 3 tablespoons sugar in small bowl.

Add butter , mixing well.

Press on bottom of 9-inch springform pan.

Bake at 325 for 10 minutes.

For the filling: beat cream cheese and 1 cup sugar in large bowl at medium speed until well blended.

Add eggs and vanilla , mixing on low until well combined , do not overmix.

Stir in 1 package of chopped andes candies and pour into crust.

Bake: 325 for 1 hour and 5 minutes or until center is almost set.

Run a knife between pan and cheesecake.

Set cake on cooling rack till room temperature.

Remove sides of pan.

For topping:.

Set aside 10 or 12 andes candies for decorating cake top.

In a microwavable bowl , mix remaining candies with cream.

On high , microwave 45 seconds.

Stir till candies melt and mixture is smooth.

Spread over cheesecake and let drizzle down sides.

Decorate with reserved andes candies.

Refrigerate , at least , 3 hours or until serving time.

Refrigerate any leftovers.

chocolate wafer crumbs, granulated sugar, butter, cream cheese, sugar, eggs, vanilla, andes mints candies, whipping cream