COOKIE CRUST
20 chocolate sandwich cookies with mint and white filling, crushed
3 tablespoons butter, melted
FILLING
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, melted according to package instructions
4 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1/4 cup crème de menthe
1 teaspoon vanilla extract
4 large eggs, slightly beaten
TOPPING
1 pkg. of chocolate sandwich cookies with mint and white filling, coarsely chopped (optional)

PREHEAT oven to 325º F.

FOR COOKIE CRUST:
COMBINE cookies and melted butter in medium mixer bowl until well mixed. Press cookie mixture onto bottom and 2-inches up side of ungreased 9-inch springform pan. Place pan on baking sheet; bake for 10 minutes; cool on wire rack.

FOR FILLING:
MELT morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool slightly.

BEAT cream cheese and sugar in a large mixer bowl until well mixed. Gradually add crème de menthe, vanilla extract and melted morsels; beat until smooth. Stir in eggs until just combined. Pour filling over cookie crust.

BAKE for 50 to 55 minutes or until 2-inch area around outside edge appears set when gently shaken. Cool in pan on wire rack for 15 minutes. Run knife around edge of cheesecake; cool for additional 30 minutes. Remove side of pan; cool cheesecake completely on wire rack. Cover and refrigerate for 4 hours or overnight.

FOR TOPPING:
TOP edge of cheesecake with coarsely chopped sandwich cookies, if desired.