Crust:
   1      package       chocolate wafers -- (9 ounce) crushed (1
     3/4                cups)
     1/2  cup           unsalted butter -- melted
                        Filling:
   2      packages      cream cheese -- (8 ounce) softened
     1/2  cup           sour cream
   4                    eggs
     2/3  cup           sugar
     1/2  cup           creme de menthe
     1/4  teaspoon      mint extract
                        Topping:
   4      ounces        semi-sweet chocolate -- chopped
     1/2  cup           sour cream
 Preheat oven to 350.
In medium bowl combine crust ingredients; mix well.  Press on bottom of
ungreased 13 x 9 inch pan.  Freeze crust while preparing filling.
In large bowl, combine all filling ingredients; beat on low speed until
smooth.  Pour into crust-lined pan and bake for 30 to 35 minutes or until
knife inserted in center comes out clean.  Cool.
Melt chocolate in double boiler.  Cool 5 minutes; beat in sour cream.
Spread over warm cheesecake.  Refrigerate 3 hours or until firm.
20 servings. Calories00  Fat