Ingredients

1

pkg. (9 oz) thin chocolate wafer cookies, crushed (1 3/4 cups)

1/2

cup margarine or butter, melted

2

(8-oz.) pkg. cream cheese, softened

1/2

cup dairy sour cream

4

eggs

2/3

cup sugar

1/2

cup creme de menthe syrup

1/4

teaspoon mint extract

4

oz semisweet baking chocolate, chopped

1/2

cup dairy sour cream

Preparation

Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9­inch pan. Freeze crust while preparing filling.

In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crust­lined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.

Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.