Ingredients

• 2  cups finely crushed graham crackers
• 1/2  cup butter or margarine, melted
• 4  8-ounce packages cream cheese, softened
• 1-1/4  cups sugar
• 1/4  cup creme de menthe or milk, or 1/3 cup amaretto
• 2  teaspoons vanilla
• 5  eggs
• 1  16-ounce carton dairy sour cream (2 cups)
• 1/3  cup sugar
• 1  cup milk-chocolate pieces
• 1  teaspoon shortening

Directions

1. For crust: In a bowl, combine crushed graham crackers and melted butter or margarine. Press evenly on bottom and 2 inches up sides of a 10-inch springform pan. Set aside.

2. For filling: In a large mixing bowl, beat cream cheese, sugar, creme de menthe, and vanilla with an electric mixer on medium speed for 2 minutes. Add eggs all at once, beating on low speed until just combined. Pour mixture into prepared crust. Place on a shallow baking pan in oven.

3. Bake in a 325 degree F oven for 1 hour and 10 minutes or until the filling is just set.

4. Stir together sour cream and 1/3 cup sugar. Carefully spread over cheesecake. Bake for 10 minutes more. Cool for 15 minutes. Loosen the edges. Cool for 30 minutes. Remove the sides of pan. Cool completely.

5. In a small saucepan, heat milk-chocolate pieces and shortening over low heat until melted. Remove from heat. Cool. Spread the melted chocolate over the top of the cheesecake.

6. After 5 minutes, score the chocolate layer into 9 to 16 pieces so it will be easier to cut later. Cover and chill the cheesecake until it's time to serve. Makes 9 to 16 servings.

Note: Instead of spreading the melted-chocolate mixture on top of the cheesecake, you can pour it in a mound on a foil-lined baking sheet. Spread into a 7-inch circle. Cool for 5 minutes. Use a cake comb to make swirls on the chocolate, if you like. Cool until chocolate holds a cut edge. Cut into wedges. Place on top of the cheesecake.