3 pkg (8 oz. each) Kraft Philadelphia Cream Cheese, softened
1/2 cup sugar
4-6 oz white chocolate (bark or chips), melted
1/2 cup Andes Mints, broken
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Let's Make It
Mix the graham cracker crumbs, sugar, and butter into a 10-inch springform pan until moist. Then press into the pan and bake for 10 minutes at 350°F.
Meanwhile beat room temperature cream cheese and sugar until creamy and blended. Add the eggs one at a time until well blended. Melt the white chocolate and add to the cream cheese mixture. Add mints to mixture and gently mix until mints are distributed throughout. Pour mixture onto crust and bake for 40 minutes at 350°F until set or until the middle jiggles slightly.
Refrigerate for at least four hours and let the cheesecake set up. Serve and enjoy!