Crust: Combine ingredients. Press in bottom and sides of 23 cm springform pan. Place junior mints in freezer. Preheat oven to 350^F. With electric mixer or in a food processer; combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop cold junior mints and sprinkle onto cheesecake. Bake 40-45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings.