INGREDIENTS

1. Crust

2. 1 (9 ounce)boxchocolate wafers, cookies,broken
3. 3ouncessemisweet chocolate or bittersweet chocolate, coarsely chopped(not unsweetened)
4. 3tablespoonssugar
5. 7tablespoonsunsalted butter, melted,hot

6. Filling

7. 12ouncessemisweet chocolate or bittersweet chocolate, chopped(not unsweetened)
8. 2lbscream cheese, room temperature
9. 1 3/4cupssugar
10. 4largeeggs
11. 1/4cupwhipping cream
12. 1/2cupunsweetened cocoa powder, sifted
13. 1tablespoonvanilla extract
14. 1teaspoonpeppermint extract

15. Topping

16. 1/2cupsour cream
17. 1/4cupsugar
18. 12fresh mint leaves

DIRECTIONS

1. For crust:.
2. Finely grind cookies, chocolate and sugar in processor.
3. Add butter; blend until crumbs begin to stick together.
4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5. For filling:.
6. Position rack in center of oven and preheat to 350°F Melt chocolate in top of double boiler over simmering water, stirring until smooth.
7. Cool to lukewarm.
8. Using electric mixer, beat cream cheese and sugar in large bowl until blended.
9. Add eggs 1 at time, beating just until incorporated.
10. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
11. Pour filling into crust.
12. Bake until center is just set, about 1 hour.
13. Transfer to rack and cool 20 minutes.
14. Run small sharp knife around top edge of pan to loosen.
15. For toppings:.
16. Combine sour cream and sugar in bowl.
17. Spoon sour cream topping over cheesecake.
18. Bake 20 minutes.
19. Chill cheesecake until cold, at least 6 hours.
20. Garnish with mint leaves.