Creme de Menthe Cheesecake

Okay, so not the healthiest choice, but what is life without love, drink and now and again a little cheesecake?  This is decadent with chocolate and creme de menthe mixing it up.  So for a little while, forget about the treadmill and squats and pick up a fork and just enjoy....:)  Recipe from Better Homes and Gardens Chocolate cookbook

2 cups finely crushed chocolate wafers (about 38 cookies)
1/2 cup butter melted
2 - 8 oz pkgs cream cheese, softened
1 cup sugar
1/3 cup green creme de menthe
3 eggs
3 - 8 oz cartons dairy sour cream
4 squares semi sweet chocolate
1/2 cup dairy sour cream

1. For the crust, combine the crushed chocolate wafers and melted butter.  Stir till well combined.  Press the chocolate crumb mixture onto the bottom and 2 inches up the sides of a 9 inch springform pan or 2 1/2 inches up the sides of an 8 inch spring form pan.
2. For the filling, in a large mixer bowl beat together cream cheese, sugar and creme de menthe just till smooth.  Add eggs; beat on low speed of electric mixer just till combined.  Do not overbeat.  Stir in the 3 cartons sour cream.  Turn into prepared crust.  Bake in a 375 oven for 55 to 60 minutes for the 9 inch cheesecake, or about 65 minutes for the 8 inch cheesecake, or till a knife inserted near the centre comes out almost clean.  Cool on a wire rack.  While the cheesecake is cooling, melt chocolate; cool for 5 minutes.  Stir the 1/2 cup sour cream into melted chocolate.  Spread over warm cheesecake.  Chill for 4 to 5 hours.  Before serving, use a knife or narrow metal spatula to carefully loosen sides of cheesecake from springform pan.  Remove the sides of the springform pan.  Makes 12 servings.