Thin Mint Cheesecake

Crust:
1 cup Thin Mint cookies -- crushed into bottom of 9" Springform pan

First Layer Filling:
2 pkgs cream cheese (8 oz)
6 ounces semi-sweet chocolate chips, melted
1/2 cup sugar
3/4 cup Thin Mints, crushed
2 eggs, beaten
1 teaspoon Vanilla

Second Layer Filling:
2 pkgs cream cheese (8 oz)
6 ounceschocolate chips
1 cup sugar
1/2 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon Peppermint extract

Topping:
14 ounces chocolate chips
6 ounces whipping cream
1 teaspoon peppermint

First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in the freezer to firm up.

Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts. Pour second layer on top of (hopefully) firm first layer. Bake at 325 degrees for 1-1/2 hours, until the top feels jiggly but firm. Cool, refrigerate.

Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies. Accent with green icing around cookies. Keep chilled.

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