Mint Cheesecake Squares
by Lindsey Sorenson

Mint Cheesecake Squares

16 chocolate sandwich cookies

3 tablespoons butter or margarine

30 Hershey’s Miniatures Mint Collection Bars (could probably substitute Andes Mints)

2 packages (8 ounces each) cream cheese softened

½ cup granulated sugar

2 eggs

Instructions

   1. Heat oven to 350 degrees. Place cookies in food processor; cover and process until crumbs form. Mix crumbs with butter. Press into bottom of 8-inch square baking pan.*
   2. Remove wrappers from chocolate bars. Set aside 2 each of dark, milk and white chocolate bars. Coarsely chop remaining bars; place in microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating until chocolate is melted and smooth when stirred. Cool slightly.
   3. Combine cream cheese and sugar in medium bowl. Beat on medium speed of mixer until well blended. Add eggs; beat on low speed 2 minutes. Beat in melted chocolate. Spread over cookie crumb layer.
   4. Bake 30 minutes or until center is almost set. Cool completely in pan on wire rack. Chop reserved chocolate bars; sprinkle on top of cheesecake. Cover; refrigerate at least 2 hours before serving. Cut into bars. 16 to 18 bars. 

*Tip: Line baking pan with non-stick aluminum foil. To serve, lift cheesecake from pan using foil. Cut into bars.