Chocolate-Chocolate Mint Cheesecake

Ingredients

• 1 box Thin Mints*, divided
• 5 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon peppermint extract
• 8 ounces semi-sweet chocolate, melted and cooled
• 4 eggs

Instructions

1. Heat oven to 325 degrees F. Crush enough cookies to make 1 1/3 cups crumbs. Cut remaining cookies into quarters and set aside.
2. Mix crumbs with butter and press into 9-inch springform pan. Bake for 10 minutes.
3. Beat cream cheese and sugar.
4. Stir in extract and chocolate.
5. Add eggs, one at a time. Combine until just blended.
6. Stir in quartered cookies. Pour over crust.
7. Bake for 50 minutes to 1 hour or until all but very center is set.
8. Run knife around edge of pan. Cool on wire rack.
9. Once cooled remove pan rim.
10. Refrigerate for at least 4 hours.

Notes

* Thin Mints are a mint-flavored chocolate cookie covered in chocolate. Thin Mints are Girl Scout cookies.