The crust--in a small bowl, stir the crushed cookies and melted butter together until well combined.
Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
The filling--In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
Add eggs and egg yolk, one at a time, beating well after each addition.
Beat in creme de menthe and vanilla; stir in crushed cookies.
Pour cream cheese mixture over the crust.
Bake at 350° for 10 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan; chill, uncovered, overnight.
The glaze--in a small saucepan, melt chocolate chips and shortening over low heat, stirring constantly.
Spread warm chocolate mixture over cheesecake; garnish with shaved white chocolate; chill until serving time.