Mint Chocolate Cheesecake
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/4 cup creme de menthe or milk
1/3 cup Amaretto
2 teaspoons vanilla extract
16 ounces sour cream
1/3 cup sugar
1 cup milk chocolate pieces
1 teaspoon shortening
Preheat oven to 325ºF.
For the crust, in a bowl, combine the finely crushed graham crackers and melted butter. Press evenly on the bottom and 2 inches up the sides of a 10-inch springform pan; set aside.
For the filling, in a large mixing bowl, beat the cream cheese, 1-1/4 cups sugar, creme de menthe and vanilla extract with an electric mixer on medium speed for 2 minutes. Add the eggs all at once, beating on low speed until just combined. Pour the mixture into the prepared crust. Place on a shallow baking pan in the oven. Bake for 1 hour and 10 minutes or until the filling is just set.
Stir together the sour cream and 1/3 cup sugar. Carefully spread over the cheesecake. Bake for 10 minutes longer. Cool for 15 minutes; loosen the edges. Cool for 30 minutes; remove the sides of the pan. Cool completely.
In a small saucepan, heat the milk chocolate pieces and shortening over low heat until melted. Remove from the heat; cool. Spread the melted chocolate over the top of the cheesecake. After 5 minutes, score the chocolate layer into 16 pieces so it will be easier to cut later. Cover and chill until serving time.