Grasshopper Cheesecake

I really wanted to like this, as I LOVE mint; however, I was disappointed. I had to still give it 3 out of 5 because I love the idea, and I think it could be great with some modification. So, on to my experience: First, the cheesecake mix itself was extremely runny, which troubled me. I'd never had a cheesecake turn out right when it started out that runny. Also, I felt that the cheesecake portion was extremely bland once cooked (though the batter tasted divine and minty beforehand). I couldn't taste any of the mint! I think, however, that it could have been greatly improved if I'd used mint extract instead of vanilla extract. I do think that I will try this again using mint extract. Also, I felt the cooking temp or time was way off. Most of my cheesecakes cook at 300-325 for an hour or more (then you turn off the oven but leave it in there for a while after), so I was surprised to see the temps and times given. After the hour and 20 minutes specified in the recipe, the cheesecake was still VERY jiggly, wet-looking, and shiny. I had to kick up the heat for a bit just to get it to cook! I think, all in all, I left it in for an additional 40 minutes (the first 15 or so at 325, then the last 25 or so at 200). After all that, I still felt the inside wasn't cooked enough. The glaze really made a difference, but I could only taste mint in the crust (double-stuffed mint oreos). Oh, and for the crust, I ended up using 15 cookies. Didn't feel like 11 gave me enough relative to the amount of butter. I usually use that much butter with 2 1/2 cups of cookie crumbs (and 15 cookies only produced about 1 1/2 cups). I also crumbled up 5-6 cookies (can't remember exactly how many) into the cheesecake, because I wanted more cookie in it. That's just a personal preference, though. :) I would recommend this recipe to anyone who likes mint chocolate stuff, but you might want to play around with the ingredients and/or times.