Melt 1 cup chopped Frango Mints (original flavor) in a double boiler.
With an electric mixer on medium speed, beat in 24 oz of softened cream cheese and 1 cup sugar.
Add 2 eggs at low speed, then beat in the melted Frango Mints.
Add 1/3 cup whipping cream and 1 tsp vanilla extract. Blend well.
Spread evenly over the crust. Bake at 350° F for 35 minutes.
The center will be slightly shaky when you remove it from the oven. Place it on a wire rack, and the center will firm as it cools. At this point you may either freeze it or wait until it cools completely, then glaze it.