Categories: Beverages, Cheesecakes 
      Yield: 8 servings 
  
      1    9-in springform pan            
 
------------------------CHOCOLATE COOKIE CRUMB CRUST------------------------ 
  1 1/2 c  Chocolate cookie crumbs           1/4 ts Cinnamon 
    1/4 c  Melted butter                  
 
-------------------------------CHEESE FILLING------------------------------- 
      1 lb Cream cheese                      1/2 ts Salt 
           -at room temperature                6    Eggs; separated 
      1 c  Sugar                               1 c  Sour cream 
    1/3 c  Green creme de menthe               2 oz Semisweet chocolate 
      3 tb Creme de cacao                           - grated to garnish 
      2 tb Flour                                    -  the top of the cake 
  
  CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted 
  butter and cinnamon. Toss and mix well. Press into the bottom and partially 
  up the sides of the springform pan. Refrigerate and, while making the 
  filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in 
  a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and 
  mix well. Stir in the creme de menthe and the creme de cacao, flour and 
  salt. Beat until the mixture is blended well. Add the egg yolks and sour 
  cream, and beat until the batter is smooth and blended. Combine the egg 
  whites and 1/4 cup remaining sugar and beat until the whites stand in soft 
  peaks. Fold the beaten whites into the cream-cheese mixture. Pour the 
  batter into the crust and bake for about 1 hour, or until the cake has 
  puffed and trembles just slightly when shaken. A wooden skewer inserted in 
  the cake should come out almost clean, with just a trace of batter or moist 
  crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. 
  Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if 
  standing more than 4 hours. Garnish the top with grated chocolate.