Preheat the oven to 300 degrees. Line a muffin tin with 12 cupcake liners.

Remove 1 sleeve of Thin Mint cookies from the box. Place them in a food processor and process until the cookies are in small crumbs. Combine the crumbs with the melted butter.

Divide the cookie mixture between the 12 cupcake liners and press into the bottom.

Place the cream cheese, sugar, and vanilla in a large bowl. Beat with a hand mixer until well combined. Add in the eggs and beat well.

Place 6 Thin Mint cookies in the food process and process into crumbs. Pour the crumbs into the cheesecake mixture and mix until just combined.

Pour the cheesecake mixture into the muffin tins, on top of the cookie crumbs, filling them cups almost to the top.

Bake for 30-33 minutes or until cooked through.

Remove from oven and cool for 30 minutes.

Cut 6 Thin Mint cookies in half and stick in the cheesecakes.