#1 Heat oven to 325°F #2 Chop 10 of the cookies for later use. Use pulsing action of food processor to process remaining cookies until finely ground. Add butter mix well. Press onto bottom of 9-inch springform pan #3 Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust #4 Bake cheesecake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake cool before removing rim #5 Refrigerate cheesecake 4 hours.