Preparation

• Heat oven to 350°F.
• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate.  Refrigerate while preparing filling.
• Beat cream cheese, remaining sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in 1/2 cup of the crushed mints.
• Pour into crust; sprinkle with 1/4 cup of the remaining crushed mints.
• Bake 40 min. or until center is almost set. Cool completely.
• Refrigerate several hours.
• Top with whipped topping and the remaining crushed mints just before serving.