1 3/4 c. (35 wafers) crushed chocolate cookie wafers
1/4 c. butter, melted

FILLING:

4 eggs
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
2 c. dairy sour cream
3 oz. (3 sqs.) semi-sweet chocolate, melted
1/4 c. creme de cacao
1/4 c. green creme de menthe

TOPPING:

3 oz. (3 sqs.) semi-sweet chocolate, melted
1/2 c. dairy sour cream

Heat oven to 325 degrees. In medium bowl, combine crust ingredients; blend well. Press evenly in bottom and 2 inches up sides of ungreased 10 inch spring-form pan. In large bowl, beat eggs until well blended. Add cream cheese and sugar; beat until smooth. Divide mixture in half. Stir 3 ounces melted chocolate and creme de cacao into half mixture. Pour into crust lined pan. Stir creme de menthe into remaining half of mixture. Carefully spoon over chocolate mixture. Bake at 325 degrees for 65 to 80 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan completely.

In small bowl, combine 3 ounces melted chocolate and 1/2 cup sour cream. Spread over top of cooled cheesecake. Using frosting comb or fork, make spiral design on top of cheesecake. Refrigerate several hours or overnight. Just before serving, carefully run knife around sides of pan to loosen. Remove sides of pan. Store in refrigerator. 16 servings.