Grasshopper Cheesecake with Chocolate Crust

Source: The Gourmet Connection

CRUST
1-1/2 cup chocolate cookie crumbs
1/4 cup melted butter
1/4 tsp cinnamon

FILLING
1 lb cream cheese, room temperature
1 cup sugar
1/3 cup green crème de menthe
3 tbsp crème de cacao
2 tbsp flour
1/2 tsp salt
6 eggs, separated
1 cup sour cream
2 oz. semi-sweet chocolate, grated for use as garnish

CRUST:
Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate. Preheat the oven to 325F.

FILLING:
Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the crème de menthe and the crème de cacao, flour and salt.

Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture.

Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A toothpick inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake - it will settle and firm somewhat as it cools. Remove and cool. Refrigerate. Garnish the top with grated chocolate.