Instructions: For crust:
Finely grind cookies, chocolate and sugar in processor. Add butter; blend

until crumbs begin to stick together. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high

sides.

For filling:
Position rack in center of oven and preheat to 350F. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Cool to

lukewarm. Using electric mixer, beat cream cheese and sugar in large bowl

until blended. Add eggs 1 at time, beating just until incorporated. Add melted chocolate, cream, cocoa powder and extracts and beat just until smooth.

Pour filling into crust. Bake until center is just set, about 1 hour.

Transfer to rack and cool 20 minutes. Press down gently on puffed edges to flatten. Run small sharp knife around top edge of pan to loosen. Do not remove pan sides. Cool. Cover and chill overnight.

For toppings:
Preheat oven to 350F. Combine sour cream and sugar in bowl. Spoon sour cream topping over cheesecake. Bake 20 minutes. Chill cheesecake until cold, at least 6 hours.

Bring cream and butter to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and whisk until melted. Freeze until firm enough to pipe, whisking occasionally, about 15 minutes. Remove pan sides from cake. Spoon chocolate topping into pastry bag fitted with small star tip.

Pipe 6 diagonal lines atop cake, spacing evenly. Repeat in opposite direction, forming lattice. Pipe 12 rosettes of chocolate around top edge

of cake. (Can be made 1 day ahead; chill.) Garnish with mint leaves.

Serves 12.

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