1 1/2 c. chocolate cookie crumbs (about 42 cookies)
1 tbsp. sugar
2 tbsp. butter
2 (8 oz.) pkgs. cream cheese
1 c. sugar
3 eggs
1/4 c. green creme de menthe
2 tbsp. white creme de cocoa
4 oz. sweet cooking chocolate
1/2 c. sour cream

Combine crumbs, 1 tbsp. sugar and melted butter. Press on the bottom and 1 1/2 inches up of an 8 inch spring form pan; refrigerate. In a large mixer bowl, cream the cheese, and 1 cup sugar. Add eggs, beating until smooth. Stir in creme de menthe and creme de cocoa. Pour into prepared crust. Bake 40 to 45 minutes. Cool in pan. Melt chocolate; cool about 5 minutes. Stir sour cream into melted chocolate. Spread over slightly cooled cheesecake, refrigerate until chocolate is set. Remove side of pan.