No Bake Chocolate & Mint Cheesecake

1 2/3 cups (10-oz pkg) Nestle dark chocolate and mint chips.
3/4 cup packed brown sugar
1/4 cup granulated sugar
2 pkgs. (8 oz ea.) 1/3 less fat cream cheese at room temperature
1/4 cup heavy whipping cream
1 tsp. vanilla
1 prepared 9-inch chocolate crumb crust

Set aside 1/2 cup morsels for ganache topping. From remaining morsels, sort out 1 tbsp. mint morsels and place in small, heavy-duty plastic bag for drizzle, set aside.

MELT remainingmorsels in medium, uncovered, microwave-save bowl on MEDIUM-HIGH (70%) power for 1 minute. STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 100 to 15 second intervals, stirring just until smooth. Cool slightly.

BEAT cream cheese, brown sugar, granulated sugar, 2 tbsp. cream and vanilla 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 tbsp. cream in 1 cup glass measure on HIGH (100% power) for 20 seconds or until boiling. Ad 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%) for 20 seconds; knead. Microwave at 10-15 second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle over top of ganache. Refrigerate for at least 2 hours.