1 cup Girl Scout Thin Mint cookie crumbs (crumb in a blender, a few cookies at a time)
1/4 cup granulated sugar
3 Tbsp. butter, softened

Filling Ingredients:

2 lbs. cream cheese, softened
1 cup granulated sugar
5 eggs
1 tsp. peppermint extract
1 cup heavy cream
1/2 cup chopped Girl Scout Thin Mint cookies
1/2 cup chopped Andes candies

Topping Ingredients:

1 cup semi-sweet chocolate pieces
1/2 cup heavy cream

Pan: 10"

Crust: In a medium-sized bowl, combine the Girl Scout Thin Mint cookie crumbs, sugar and butter. Blend well with fingers. Press onto the bottom of a well-buttered springform pan. Chill in the freezer or refrigerator for about 30 minutes.

Filling: In a large bowl, beat the cream cheese until smooth and whipped. Add sugar. Mix. Add eggs one at a time, beating well after each addition. Add peppermint extract and heavy cream, blend until smooth and creamy. Stir in candies and cookies. Pour mixture into the chilled pan. Place the pan inside a larger pan containing one inch of water and bake in a preheated 325 degree oven for 1-1/2 hours. Turn oven off, open door, leave cheesecake in oven 1/2 hour. Remove and cool completely. Refrigerate overnight.

Topping: In a small sauce pan, place whipping cream and semi-sweet chocoate pieces. Heat over medium heat until chips are melted. Stir frequently. Remove from heat after it just comes to a boil. Let cool 1/2 hour. Pour over cooled cheesecake. Refrigerate.