In fact, you can get a block of cream cheese for 89 cents at Aldi's. We also substituted the Andi's Creme de Menthe pieces at Aldi for only $2.25
1 prepared 9-inch (6 oz.) chocolate crumb crust
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
2 pkgs. (8 oz. each) cream cheese, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup heavy whipping cream, divided
1 teaspoon vanilla extract
SET aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tablespoon mint morsels and place in small, heavy-duty plastic bag for drizzle; set aside.
MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15- second intervals, stirring just until smooth. Cool slightly.
BEAT cream cheese, brown sugar, granulated sugar, 2 tablespoons cream and vanilla extract in medium mixer bowl on medium speed for 2 minutes. Add melted chocolate; continue beating for 1 minute. Spoon into crust and smooth top.
MICROWAVE remaining 2 tablespoons cream in 1-cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Add reserved 1/2 cup morsels to cream; let sit for 1 minute. Stir until smooth. Cool for 5 minutes. Spread ganache over cheesecake to within 1/4-inch of edge.
MICROWAVE reserved mint morsels in bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.