Crust 2 1/2 cups crushed chocolate graham crackers 1/2 cup butter Topping whipped cream hard thin chocolate mints

Filling 1/2 lb package cream cheese 2 eggs, separated 1 cup confectioners sugar 3/4 whipping cream 1 envelope unflavored gelatine 2 tbs water 3 tbs creme-de-menthe 3 drops green food coloring

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  Melt butter and mix with graham crackers to make standard cheesecake crust. Press into 9 inch springform pan and chill.
  Beat softened cheese, egg yolks, sugar, and cream in a large bowl. Dissolve gelatine, water, and creme-de-menthe over low heat. Let it cool, but not set. Stir into cheese mixture, mix in food coloring; let sit until it starts to thicken.
  Beat egg whites until stiff; fold into cheese mixture. Add more food coloring if desired. Pour into springform pan and chill.
  Run thin knife blade around side of pan, open hasp and remove cake. Decorate top with whipped cream and mint candies.