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Peppermint Cheesecake

2 (8-ounce each) packages cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup finely crushed starlight mints - divided use
1 (6-ounce) graham cracker pie crust
1 cup thawed nondairy whipped topping

1. Preheat oven to 350°F (175°C).
2. In a large bowl, beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/4 cup of the crushed mints.
3. Pour into crust; sprinkle with 1/4 cup of the crushed mints.
4. Bake for 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight.
5. Garnish with whipped topping and remaining 1/4 cup crushed mints just before serving.

Makes 8 servings.

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