Ingredients

• 1 (7 ounce) packet cookie crumbs or 1 (7 ounce) packet plain cookies, crushed
• 2 tablespoons cocoa powder, more if desired
• 1/4 cup melted butter
• 18 ounces cream cheese, at room temp
• 2 (14 ounce) cans sweetened condensed milk
• 3/4-1 cup lemon juice
• 1 (5 ounce) packet after dinner mints, i use squares cut in half diagonally
• 10 fluid ounces thickened cream, whipped & sweetened

Instructions

1. Melt butter and add to biscuit (cookie) crumbs and cocoa.

2. Press into the bottom (no need to do sides) of a foil (2 sheets) covered pan, I use a round 9" pan, chill until ready for filling.

3. Beat cream cheese until soft then very slowly add condensed milk, beating as you add so it doesn't go lumpy.

4. Add lemon juice and beat until smooth, pour into prepared pan, it should be reasonably thick once juice is added.

5. Chill until set, then freeze for an hour – this makes it easy to remove from pan and to decorate, then place on serving plate.

6. Melt about 8 mints with a tiny amount of the cream, I use the microwave on very low setting for about 15 to 30seconds (the cream is added so it won't be too hard to spread), you could use more mints here, just allow enough mints for decoration, spread melted mints over very cold cheescake.

7. Spread enough whipped cream on top to cover the chocolate mint, smooth top and pipe the rest around the edges if you wish – I like to run a fork across top in lines so the chocolate shows through.

8. Arrange mints, halved diagonally, around the top edge of cake or decorate as you wish.