Dutch Chocolate-mint Cheesecake

• 1 (9 ounce) box chocolate wafers, cookies,broken
• 3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, coarsely chopped (not unsweetened)
• 3 tablespoons sugar
• 7 tablespoons unsalted butter, melted,hot
• 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, chopped (not unsweetened)
• 2 lbs cream cheese, room temperature
• 1 34 cups sugar
• 4 large eggs
• 14 cup whipping cream
• 12 cup unsweetened cocoa powder, sifted
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 12 cup sour cream
• 14 cup sugar
• 12 fresh mint leaves

1. For crust:.
2. Finely grind cookies, chocolate and sugar in processor.
3. Add butter; blend until crumbs begin to stick together.
4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
5. For filling:.
6. Position rack in center of oven and preheat to 350F Melt chocolate in top of double boiler over simmering water, stirring until smooth.
7. Cool to lukewarm.
8. Using electric mixer, beat cream cheese and sugar in large bowl until blended.
9. Add eggs 1 at time, beating just until incorporated.
10. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.
11. Pour filling into crust.
12. Bake until center is just set, about 1 hour.
13. Transfer to rack and cool 20 minutes.
14. Run small sharp knife around top edge of pan to loosen.
15. For toppings:.
16. Combine sour cream and sugar in bowl.
17. Spoon sour cream topping over cheesecake.
18. Bake 20 minutes.
19. Chill cheesecake until cold, at least 6 hours.
20. Garnish with mint leaves.

chocolate wafers, chocolate, sugar, unsalted butter, chocolate, cream cheese, sugar, eggs, whipping cream, cocoa, vanilla, peppermint, sour cream, sugar, mint

Taken from www.food.com/recipe/dutch-chocolate-mint-cheesecake-96038 (may not work)