Prep: 30 mins | Total: 3 hrs 50 mins | Serves: 12

Ingredients:

28 vanilla creme-filled chocolate sandwich cookies, divided

1 tablespoon butter, melted

30 starlight mints, crushed

4 package (8 ounce each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

4 eggs

Step 1. HEAT oven to 325°F.

Step 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.

Step 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.

Step 4. BAKE cheesecake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.

Step 5. REFRIGERATE cheesecake 4 hours.