White Chocolate Mint Cream Torte with Chocolate Cream Topping

Make Crust

Spray a 9 inch springform pam well with bakers spray

Crush cookies in food processor

In a bowl combine cookies and melted butter until moistened

Press into prepared pan and freeze while making filling

Make White Chocolate Mint Filling

Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, add both extrats and salt to hot cream.. Pour over white chocolate and let sit one minute then stir until smooth. Cool to room temperature then cover and refrigerate until very cold, at least 4 hours or overnight

Meanwhile, prepare Whipped Chocolate Topping

Have semi sweet chocolate in a large bowl. Heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temperature, then refrigerate until very cold, at least 4 hours or overnight

Finish White Chocolate Mint Layer

Beat White chocolate cream until light and fluffy

Fold in chopped Andies Mints then spoon into prepared crust and refrigerate while preparing Whipped Chocolate Topping

Make Whipped Chocolate Topping

Beat chocolate cream until light and fluffy, spread over White Chocolate Filling.. chill at least 8 hours to set chocolate for easy slicing

Garnish with chopped Andis mints white chocolate and rasberries

Remove sides of springform pan and serve