|Chocolate cookie crumbs||1 1⁄2 Cup (24 tbs) (About Forty-Two 1 -1/2-Inch Chocolate Snaps)|
|Butter/Margarine||2 Tablespoon, melted|
|Cream cheese||16 Ounce (2 Packages Of 8 Ounce Each, At Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Green cream de menthe||1⁄4 Cup (4 tbs)|
|White creme de cacao||2 Tablespoon|
|Sweet cooking chocolate||4 Ounce|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
In a small bowl, combine crumbs, 1 tablespoon sugar and melted butter or margarine.
Press on bottom and 1-1/2 inches up side of an 8-inch springform pan; refrigerate.
Preheat oven to 350°F (175°C).
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 cacao.
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 set.
Remove side of pan.
Cut cheesecake into wedges and serve.