Recipe for mint aero cheesecake?

My wife wants to make a mint aero cheesecake for Tuesday but cant find any decent recipes, have any of you made one?

Recipe for mint aero cheesecake?
Mint Oreo Cheesecake








Ingredients


1 1/4 cups graham cracker crumbs


1/3 cup butter or margarine, melted


2 (8-ounce) packages cream cheese, softened


1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)


3 eggs


1/4 cup lemon juice


1 1/2cup crushed mint oreo cookies





Directions


Preheat oven to 300ºF. Combine graham cracker crumbs, and butter; press firmly on bottom of 9-inch springform pan.


In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and lemon juice; mix well. add crushed mint oreo's and mix well.Pour into prepared pan.


Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling (optional). Store leftovers covered in refrigerator
Reply:I usually make a New York Style Cheesecake and just stir in broken oreos....and make an oreo crust.Crush oreos and add melted butter.Top with cream cheese mixture and bake.





Oreo Cheesecake


(6 servings)





Crust:


1 1/4 c GRAHAM CRACKER CRUMBS


1/3 c BUTTER (unsalted), melted


1/4 c BROWN SUGAR, firmly packed


1 ts CINNAMON





Blend all ingredients together and press into bottom of 10 Inch springform pan (and sides). Refrigerate about 30 Minutes.





OREO FILLING:


2 lb CREAM CHEESE, room temperature


1 1/2 c SUGAR


2 tb FLOUR


4 Extra large EGGS


2 lg EGG YOLKS


1/3 c WHIPPING CREAM


2 ts VANILLA


1 1/2 c OREO COOKIES, coarsely chopped


2 c SOUR CREAM





Preheat oven to 425-degrees. Beat cream cheese in large bowl until smooth. Beat in 1-1/4 Cups sugar and the flour until well blended. Beat in eggs And egg yolks until mixture is smooth. Stir in cream and 1 Tsp. vanilla. Pour half of batter into prepared crust. Sprinkle with Chopped Oreos. Pour remaining batter over, smoothing with Spatula. Bake 15 mins. Reduce temperature to 225-degrees, and bake 50 Minutes, covering top loosely with foil if browning too Quickly.





Increase oven temperature to 350-degrees.





Blend sour cream, remaining 1/4 cup sugar and remaining 1 Tsp. vanilla. Spread over cheesecake. Bake 7 minutes. Refrigerate immediately. Cover cake with Plastic wrap and chill overnight.





SWISS FUDGE GLAZE:


1 c WHIPPING CREAM


8 oz SEMI-SWEET CHOCOLATE, chopped


1 ts VANILLA





Mix everything %26amp; glaze the cheesecake with the mixture.