Creme de Menthe Cheesecake

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

For the crust combine the crushed wafers and melted butter. Stir well; press into bottom and 2 inches up sides of 8 or 9-inch spring-form pan. In large mixer bowl beat together cream cheese, sugar and creme de menthe just  until smooth. Add eggs, beat on low speed of electric mixer just until combined. Do not overbeat. Stir in the sour cream. Pour into crust. Bake at 375 degrees for 55 to 60 minutes for 9-inch pan and 65 minutes for 8-inch pan. Cool on a wire rack. Meanwhile melt chocolate, cool, then stir in 1/2-cup sour cream. Spread over warm cheesecake. Chill 4 to 5 hours before serving, use knife or narrow metal spatula to loosen sides of spring-form pan. Remove sides from pan.

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