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1
For the crust: Preheat oven to 350 degrees F. Spray an 8-inch square metal baking pan with nonstick spray and line with foil.
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2
Pulse the cookies in a food processor with the butter, sugar, and salt to make a fine crust.
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3
Evenly press the crust into the prepared pan taking care to cover the bottom completely.
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4
Bake until the crust sets, about 15 minutes.
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5
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes.
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6
Stir, and continue to microwave until completely melted, up to 2 minutes more.
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7
(Alternatively put the chocolate in a heatproof bowl.
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8
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
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9
Blend the cream cheese, 2/3 cup of the sugar, and 1/2 cup of the sour cream together in the food processor until smooth.
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10
Scrape down the sides, as needed.
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11
Add the eggs and melted chocolate then pulse until just incorporated and smooth.
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12
Pour the filling evenly over the crust and bake until the filling puffs slightly around the edges and just set in the center, about 20 minutes.
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13
Mix the remaining cup of sour cream and 2/3 cup sugar with the creme de menthe and food coloring, if using.
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14
Carefully, spoon the mixture over the top of the chocolate and gently spread into an even layer.
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15
Bake until topping becomes glossy but is still a bit loose, about 15 minutes more.
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16
(The topping will set when cooled.)
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17
Cool on a rack.
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18
Cover and refrigerate for at least 2 hours or overnight.
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19
Lift cheesecake out of the pan, cut into 2-inch squares, and top with chocolate curls.
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20
Cook's Note: We prefer the delicate natural flavor of white creme de menthe versus the green.
