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["CRUST:.", "Generously butter a 9"" springform pan.", "Break chocolate wafers into a food processor and pulse until fine crumbs form.", "Add melted butter and pulse until just blended.", "Press crumb mixture onto bottom and 2"" up sides of the prepared pan.", "Refrigerate.", "(Can be prepared a day ahead).", "CHOCOLATE LAYER:.", "Preheat over to 325 and position rack in lower third of oven.", "Place 1 1/4 cups mint chocolate chips together with water in microwave-safe bowl, microwave on medium setting until melted, approximately 1 1/2 minutes in 30 second increments.", "Blend in cream de menthe.", "Spoon chocolate mixture over bottom of crust, using back of a spoon to spread evenly.", "Set aside.", "FILLING:.", "Place cream cheese in large bowl.", "Using a mixer, mix for 30 seconds until smooth and creamy.", "Add sugar in a steady stream, mixing for about 1 1/2 minutes.", "Mixing on low speed, add eggs, vanilla and sour cream, blending well.", "Pour the filling over the chocolate, starting around the sides and then filling in the middle.", "Bake for 50 minutes.", "At the end of 50 minutes, turn off oven and leave cake in oven for an additional hour without opening oven door.", "Remove from oven.", "Chop remaining 1/4 cup chocolate mint chips and sprinkle evenly over surface of warm cake.", "Cool on rack for 3 hours, then refrigerate for at least 24 hours before serving.", "To serve, run a thin knife around edge of pan and carefully remove the rim.", "Serve in wedges.", "Passive work time does not include the 24 hours of refrigeration time."]
