- 1 (6 ounce) package chocolate covered creamy mints
- 4 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 350 degrees F (175 degrees C).
- With an electric mixer beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Pour filling into the crust.
- Chop frozen Junior Mints and sprinkle over top of filling. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until just set. Cool on wire rack, then chill for several hours or overnight. Serves about 8.