Peppermint Bark Cheesecake

18  vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
3 Tbsp.  butter, melted
30  starlight mints, divided
4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  sugar
4  eggs
1 pkg.  (4 oz.) BAKER'S White Chocolate, melted
1/4 tsp.  peppermint extract
1 pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 cups  thawed COOL WHIP Whipped Topping

HEAT oven to 325°F.

MIX cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.

MEANWHILE, crush 25 mints. 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. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.

SPREAD cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.

Source: www.kraftrecipes.com/recipes/peppermint-bark-cheesecake-155124.aspx