Grasshopper Cheesecake

From 201 Chocolate Treats

Crust
1 1/2 C chocolate wafer cookie crumbs
1 Tbsp granulated sugar
2 Tbsp butter or margarine, melted
Filling
16oz cream cheese, room temperature
1 C granulated sugar
3 large eggs
1/4 C green creme de menthe
2 Tbsp creme de cacao
Topping
3oz semi-sweet chocolate, grated or finely chopped
1/2 C sour cream or yogurt

Position a rack in the center of the oven and preheat the oven to 350. Lightly grease an 8" springform pan.
To make the crust, in a small bowl, combine the cookie crumbs, sugar, and the melted butter. Press firmly onto the bottom and up to an inch on the sides of the prepared pan. Chill.
To make the filling, in a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the eggs. Continue beating until the mixture is very smooth. Stir in the creme de menthe and creme de cacao. Pour into the chilled crust.
Bake 35-40 minutes, or until a cake tester inserted into the center comes out clean. Cool in the pan on a wire rack.
To make the topping, melt the chocolate. Remove from the heat and cool slightly.
Stir in the sour cream. Spread over the top of the cooled cheesecake. Chill 30 minutes, or until serving.
Remove the side of the pan and place the cheesecake on a serving plate.