PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the crushed mints.
POUR into crust; sprinkle with 1/4 cup of the remaining crushed mints.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Top with whipped topping and the remaining 1/4 cup crushed mints just before serving.