Crust
1 cup chocolate wafer cookie crumbs
3 tablespoons sugar
3 tablespoons melted butter
Filling
32 ounces softened cream cheese
1 cup sugar
4 eggs
1 teaspoon vanilla extract
2 ounces melted semi-sweet chocolate
4.67 ounce package Andes mints, coarsely chopped
green food coloring

Crust
Heat oven to 325°F. Mix ingredients together and press onto bottom of 9 inch springform pan. Bake 10 minutes.
Filling
Mix together cream cheese and sugar till mostly smooth. Add eggs one at a time, beating just till combined. Stir in vanilla. Spoon 1 1/2 cups batter into another bowl and mix in melted chocolate. Mix candy and coloring into remaining batter. Pour 1/2 of mint batter over crust. Dollop 1/2 of chocolate batter over mint layer. Repeat layering and dolloping. Swirl a knife through batter to marble layers. Bake 1 hour till center is almost set. Run knife around edge of cake to loosen from pan. Cool 30 minutes. Chill 4 hours or overnight before removing pan side.