Crust:

To make the crust, preheat the oven to 225°F. Break up the crackers and grind them into a fine meal in a blender or food processor or under a rolling pin. In a large bowl, blend together the crumbs, butter and sugar. Press into the bottom and sides of a 10-inch spring-form pan.

Filling:

2 lb. cream cheese (at room temperature)
1 c. sugar
2 eggs, beaten
1 1/2 c. Creole cream cheese (substitute Ricotta)

To make the filling, in a food processor or with a mixer, blend the regular cream cheese and sugar until completely smooth. Combine the eggs and Creole cream cheese and add to the cream cheese mixture. Combine thoroughly. Pour into the crust and bake for about 2 hours or until the cheesecake is set and a cake tester inserted in the center comes out clean. Cool to room temperature, then lightly cover with plastic wrap. Chill the cheesecake for at least 2 hours before unmolding and serving.

Sour Cream Topping:

1 c. sour cream
3 tbsp. sugar
1 c. warm caramel sauce
10 or 12 small mint sprigs
2 oz. milk chocolate, shaved into thin pieces
2 oz. white chocolate, shaved into thin pieces

To make the topping, in a shallow bowl, whisk the sour cream and sugar together until the sugar has dissolved. Spread the topping over the cheesecake, being careful not to pull crumbs from the edge of the crust onto the topping.

To serve, slice into 10 or 12 wedges and place one on each dessert plate. Spoon a small pool of caramel sauce next to each slice. Sprinkle each slice with chocolate curls and garnish with a mint sprig.

Makes one 10-inch cheesecake; serves 10 to 12.