CHOCOLATE CRUMB CRUST:

1/4 c. (1/2 stick) butter, melted
1 1/4 c. chocolate cookie crumbs

Combine ingredients. Press into bottom and sides of a 9-inch glass pie plate.

FILLING:

4 (3 oz.) pkgs. cream cheese, at room temperature
2/3 c. sugar
2 eggs
1/4 c. green creme de menthe
2 tsp. white creme de cacao

Preheat oven to 300 degrees. Prepare Chocolate Crumb Crust. Set aside. In a large bowl, beat cream cheese until smooth. Blend in sugar, eggs, creme de menthe and creme de cacao. Pour into crust. Bake 40 minutes; cool.

Prepare Chocolate Sour Cream Topping (below). Spread over surface of cooled pie. Refrigerate at least 5 hours before serving.

CHOCOLATE SOUR CREAM TOPPING:

4 oz. semi-sweet or milk chocolate
1/2 c. dairy sour cream, at room temperature

Melt chocolate over hot water or very low heat. When melted, remove and blend in sour cream. Spread over surface of cooled pie. Refrigerate until firm. DO NOT BAKE. Serves 8-10.