Thin Mint Cheesecake

INGREDIENTS

FOR THE CRUST

• Cooking spray, for pan
• 20 Thin Mints
• 1/4 c. unsalted butter, melted
• pinch of kosher salt

FOR THE CHEESECAKE

• 16 oz. (2 blocks) cream cheese, softened
• 3/4 c. powdered sugar
• 2 c. cold heavy cream
• 1 tsp. peppermint extract
• 26 Thin Mints, divided
• Chocolate sauce, for drizzling

DIRECTIONS

1. Grease an 8" springform pan with cooking spray and line bottom with parchment paper. Make the crust: In the bowl of a food processor, pulse Thin Mints into fine crumbs. Add butter and salt and pulse to combine.
2. Press mixture into prepared pan and refrigerate while you make the filling.
3. In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add peppermint extract.
4. Crush 12 Thin Mints and fold 8 of them into the cream cheese mixture. Spread over the crust and sprinkle with the remaining 4 crushed Thin Mints. Refrigerate until firm, at least 5 hours and up to overnight.
5. To serve, release cake from pan and press remaining 14 Thin Mints against the sides of the cake. Drizzle with chocolate sauce, if desired.