vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
starlight mints, divided
(8 oz. each) PHILADELPHIA Cream Cheese, softened
Heat oven to 325°F.
Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, crush 25 mints. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix just until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.
Spread cheesecake with 1 cup COOL WHIP just before serving. Drop remaining COOL WHIP in dollops around edge of cheesecake. Sprinkle remaining crushed mints and chopped chocolate over center of cheesecake.