LINE 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan.
RESERVE 10 cookies for later use. Use pulsing action of food processor to process remaining cookies until finely crushed. Add butter; mix well. Press onto bottom of prepared pan.
CHOP remaining cookies; set aside. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies and crushed mints. Pour over crust.
BAKE 45 to 50 min. or until center of cheesecake is almost set. Cool completely.
USE foil handles to transfer cheesecake from pan to cutting board. If necessary, trim edges of cheesecake to make top of cheesecake level. Discard trimmings or reserve for snacking. Cut trimmed cheesecake rectangle into 4 (6x2-inch) strips. Refrigerate remaining cheesecake for another use.
CUT 1 (6x2-inch) rectangle from cardboard cake board. Stack cheesecake strips on cake board.
MICROWAVE chocolate chips and whipping cream in microwaveable bowl on HIGH 30 sec. or until chocolate is almost melted. Whisk until chocolate is completely melted and mixture is well blended. Spread chocolate mixture over cheesecake stack, completely covering top and sides of stack.
MEANWHILE, roll out 4 oz. of the black fondant into 3/4-inch thickness. Cut out 1 (3-inch) round from black fondant with cookie cutter. Use ball tool to press shallow indentations in fondant round to resemble a camera lens as shown in photo.
ROLL out 2 oz. of the blue fondant into piece large enough to cut out a 4x3/4-inch rectangle. Spread top of fondant rectangle lightly with water; wrap, moisten side down, around side of black lens as shown in photo, gently pressing blue fondant strip into lens to secure.
REFRIGERATE 1 hr. or until ready to use.
ROLL out remaining black fondant to 1/8-inch thickness; cut out 6x2-inch rectangle from fondant. Place on top of cheesecake stack, lightly pressing black strip into cheesecake stack to secure. Reserve black fondant trimmings for later use.
ROLL out 4 oz. of the remaining blue fondant to 1/8-inch thickness, then cut out 2 (4-1/2x2-1/4-inch) rectangles. Place onto short sides of cheesecake stack; lightly pressing into cheesecake stack to secure.
ROLL out 12 oz. of the remaining blue fondant to 1/8-inch thickness; cut out 2 (6-1/4x4-1/2-inch) rectangles. Place onto front and back sides of cheesecake as previously directed. .
ROLL out remaining blue fondant to get a piece large enough to cut out 5x2-1/2-inch rectangle. Place fondant rectangle on top of impression mat or crimped sheet of foil. Use rolling pin to gently press fondant into mat to add texture to bottom side of fondant. Brush smooth (back) side of rectangle with water; place, moisten side down, on front side of camera as shown in photo, gently pressing fondant rectangle into camera to secure.
INSERT 3 toothpicks into front of camera where camera lens will be attached. Spread water onto bottom side of camera lens; press, moisten side down, into toothpicks to secure.
USE reserved black fondant trimmings to add buttons and other camera decorations as desired. Brush flash piece and center of camera lens with silver luster dust.