Ingredients

• 3 cups chocolate cookie crumbs
• 1/2 cup butter, melted
• 1 tablespoon sugar
• 2 (8 ounce) packages softened cream cheese
• 1 cup sugar
• 1/4 cup green creme de menthe (I use torani syrup creme de menthe)
• 3 eggs
• 2 cups miniature semisweet chocolate chips
• 1 cup miniature semisweet chocolate chips

Instructions

1. Preheat oven to 325°F.

2. Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.

3. Sprinkle tablespoon of sugar over crust.

4. Bake for 10 mins, remove from oven and raise temp to 450°F.

5. In a mixing bowl combine softened cream cheese, and sugar until well combined.

6. Add creme de menthe, mix until well combined (completely green).

7. Add eggs one at a time beating in at a very slow speed until well combined.

8. Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.

9. Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.

10. Loosen cake from rim of pan and then allow to cool before removing rim of pan.

11. Chill the cheesecake.

12. When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.

13. Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.

14. Put a tiny hole in corner of bag.

15. Drizzle chocolate over cheesecake pieces and serve with delight to your guests!