2 c. chocolate wafer crumbs (about 40 cookies)
2 lbs. cream cheese, room temperature
4 eggs
1/4 tsp. peppermint extract
1/2 c. semi-sweet chocolate chips
2 tbsp. butter, melted
1/2 tsp. cinnamon
1 1/2 c. sugar
2 3/4 tbsp. green creme de menthe
1/4 tsp. salt
1 c. whipping cream, whipped

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan. Combine chocolate crumbs, melted butter and cinnamon in large bowl. Press into bottom of prepared pan. Set aside.

Combine cream cheese and sugar in large bowl and blend well with electric mixer. Add eggs and beat until smooth. Add creme de menthe, peppermint and salt and beat again. Pour mixture into prepared crust. Add chocolate chips and stir very gently just to incorporate. Bake 45 minutes. Turn off heat and let cake cool in oven (with door closed) for one hour.

Refrigerate cheesecake in pan until ready to serve. To serve, remove from springform pan. Carefully transfer cake to serving platter. Top with whipped cream.