• Preheat your oven to 325 degrees F. Prepare a 10" springform pan by putting it on top of a baking sheet. I usually cover the bottom of the pan with two sheets of aluminum foil to catch any drippings.

Make the crust

• In a small bowl, mix the wafer crumbs, sugar and butter together. Press onto the bottom of your springform pan and bake for 10 minutes. Set aside.

Make the filling

• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese and sugar together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, until well blended. Add the vanilla and peppermint extract. Turn the mixer off and fold in the baking chips by hand. Pour this on top of the baked crust and bake in the oven for 65 minutes or until the top is no longer jiggly. Allow cheesecake to chill to room temperature.

Make the topping

• Heat the cream in the microwave until hot but not boiling. Add in the baking chips and stir until all the chips are melted. Set aside until ready to decorate.

Assemble the cheesecake

• Run a warm knife around the perimeter of the pan to loosen the sides. Pour the topping onto the cheesecake and allow to run down the sides if desired. Decorate with additional Andes mints, baking chips or shaved chocolate for a pretty presentation.
• Chill in the refrigerator for at least 4 hours and up to overnight before serving.