Ingredients
Cooking spray, for pan
20 Thin Mints
1/4 c. unsalted butter, melted
pinch of kosher salt
16 oz. (2 blocks) cream cheese, softened
3/4 c. powdered sugar
2 c. cold heavy cream
1 tsp. peppermint extract
26 Thin Mints, divided
Chocolate sauce, for drizzling
Preparation
Step 1Grease an 8" springform pan with cooking spray and line bottom with parchment paper. Make the crust: In the bowl of a food processor, pulse Thin Mints into fine crumbs. Add butter and salt and pulse to combine.Step 2Press mixture into prepared pan and refrigerate while you make the filling.Step 3In a large bowl using an electric mixer, beat cream cheese until light and fluffy, 2 minutes. Add sugar to combine, then gradually add cream and beat on high speed until stiff peaks form. Add peppermint extract.Step 4Crush 12 Thin Mints and fold 8 of them into the cream cheese mixture. Spread over the crust and sprinkle with the remaining 4 crushed Thin Mints. Refrigerate until firm, at least 5 hours and up to overnight.Step 5To serve, release cake from pan and press remaining 14 Thin Mints against the sides of the cake. Drizzle with chocolate sauce, if desired.
