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1
Finely grind cookies, chocolate and sugar in processor.
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2
Add butter; blend until crumbs begin to stick together.
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3
Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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4
Position rack in center of oven and preheat to 350F.
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5
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
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6
Cool to lukewarm.
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7
Using electric mixer, beat cream cheese and sugar in large bowl until blended.
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8
Add eggs 1 at time, beating just until incorporated.
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9
Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
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10
Pour filling into crust.
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11
Bake until center is just set, about 1 hour.
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12
Transfer to rack and cool 20 minutes.
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13
Press down gently on puffed edges to flatten.
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14
Run small sharp knife around top edge of pan to loosen.
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15
Do not remove pan sides.
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16
Cool.
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17
Cover and chill overnight.
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18
Preheat oven to 350F.
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19
Combine sour cream and sugar in bowl.
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20
Spoon sour cream topping over cheesecake.
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21
Bake 20 minutes.
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22
Chill cheesecake until cold, at least 6 hours.
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23
Bring cream and butter to simmer in heavy small saucepan.
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24
Reduce heat to low.
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25
Add chocolate and whisk until melted.
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26
Freeze until firm enough to pipe, whisking occasionally, about 15 minutes.
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27
Remove pan sides from cake.
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28
Spoon chocolate topping into pastry bag fitted with small star tip.
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29
Pipe 6 diagonal lines atop cake, spacing evenly.
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30
Repeat in opposite direction, forming lattice.
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31
Pipe 12 rosettes of chocolate around top edge of cake.
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32
(Can be made 1 day ahead; chill.)
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33
Garnish with mint leaves.
