1 sleeve thin mint cookies
4 T. butter, melted
2 (8 oz) pkgs. cream cheese
2/3 c. sugar
1/3 c. green creme de menthe liqueur
Place cookies in the bowl of a food processor and pulse to fine crumb stage. Add the melted butter and run until crumbs are moistened and sticking together. Place about 1 T. of the crumbs into the bottoms of 18 muffin tins that have been lined with foil baking cups.
Beat together the cream cheese and sugar with an electric mixer until smooth and creamy scraping bowl as needed. Add eggs, one at a time, beating until smooth after each. Stir in liqueur. Pour approx. 1/4 filling into each of the muffin cups. Bake in a preheated 350* oven for 20-22 minutes or until edges are set but middle is slightly jiggly. Turn of heat, crack open the oven door and let cheesecakes remain in oven for 30 minutes. Remove from oven and let cool at room temperature for another 30 minutes. Refrigerate for at least 2 hrs before serving.