Crust:
1 1/2 cups chocolate sandwich
  cookie crumbs
3 tablespoons melted butter
Filling:
Two 8-ounce packages cream
  cheese
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
1 teaspoon fresh mint, chopped
2 eggs
1 fresh mint sprig, optional

Preheat oven to 325 degrees. Combine cookie crumbs and melted butter in medium bowl until mixture resembles sand. Press firmly into bottom of 36 paper lined mini-muffin cups or 36 mini-muffin cups coated with cooking spray. Beat cream cheese, sugar, vanilla, peppermint and chopped mint until smooth in a large mixing bowl. Add eggs one at a time, scraping sides of the bowl after additions. Spoon 1 tablespoon of filling into prepared muffin cups and bake 15-18 minutes or until centers are almost set. Cool completely. Cover and chill at least two hours. Garnish with fresh mint sprigs just before serving, if desired.