Thin Mint Cheesecake

Thin Mint Cheesecake

• 2 sleeves Girl Scout Thin Mint cookies
• 6 tablespoons butter, melted
• 3 tablespoon sugar
• 3 ( 8 ounce) containers cream cheese, room temperature
• 2 teaspoons vanilla
• 1 cup sugar
• 2 eggs
• 1 cup mini chocolate chips

Preheat oven to 350°. Spray a 8 inch spring form pan with nonstick cooking spray. In a small bowl mix together the melted butter and the thin mint cookie crumbs. Stir in 3 tablespoons sugar. Remove one cup of the cookie crumbs in reserve for a topping. Press the remaining crumb mixture into the bottom of the springform pan and bake for eight minutes.

While the crust is cooking, Beat together the sugar and cream cheese for 4 to 5 minutes or until smooth and the sugar has dissolved. Carefully mix in the eggs and vanilla for additional two minutes until smooth. Stir in 1 cup mini chocolate chips. And spoon the cheese cake mixture over the top of the cooked crust and spread on top until it’s smooth. Tap the pan on the counter to to three times to release any air bubbles. And place on a baking sheet and put into the oven to cook for 35 minutes. Once the cheesecake has cooked, remove from the oven and set the The springform pan on a wire cooling rack for at least an hour. Run a sharp knife around the edges of the cheesecake. Cover with plastic wrap and chill overnight. To serve: sprinkle the remaining cookie crumbles over the top and insert thin mint cookies on the top so they are sticking out. Serve!

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