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CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon.
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Toss and mix well.
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Press into the bottom and partially up the sides of a 9 inch springform pan.
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Preheat the oven to 325 degrees F.
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CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft.
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Add 3/4 cup of the sugar and mix well.
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Stir in the creme de menthe, creme de cacao, flour and salt.
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Beat until the mixture is blended well.
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Add the egg yolks and sour cream, and beat until the batter is smooth and blended.
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In a different bowl, combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks.
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Fold the beaten whites into the cream-cheese mixture.
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Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken.
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A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it.
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Don't overbake; it will settle and firm somewhat as it cools.
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Don't worry if the cake cracks as it bakes.
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Remove and cool.
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Refrigerate if standing more than 4 hours.
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Garnish the top with grated chocolate.
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ENJOY!
