Chocolate-Mint Cheesecake

I found this recipe in a local paper in Houston several years ago, it was my first attempt at a cheesecake, and we all loved it. My prep time may be off, as i have not made this in some time. I highly recommend making this cake for a gathering of people, or if like me you just LOVE cheesecakes, as it is rather large and rich, but so worth the effort.

• Ready In: 2 hrs 7 mins
• Serves: 10-12
• Yields: 1 Cheesecake

Ingredients

• 2  cups  chocolate wafer crumbs
• 1⁄4 cup sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 2⁄3 cups sugar
• 5  eggs
• 1⁄3 cup green creme de menthe
• 1  tablespoon vanilla extract
• 1⁄2 cup butter or 1⁄2 cup margarine
• 3⁄4 cup  cocoa
• 2 3⁄4 cups powdered sugar, sifted
• 1⁄2 cup milk
• 1 1⁄2 teaspoons vanilla extract

Directions

1. Crust:
2. Combine first 3 ingredients.
3. Firmly press mixture evenly over bottom and 2" up sides of a 10" spring-form pan.
4. Bake at 325 degrees for 7 minutes and cool.
5. Filling:.
6. Beat cream cheese at a high speed until light and fluffy.
7. Gradually add 1 2/3 cups sugar, beating well.
8. Add eggs, beating until just combined.
9. Stir in creme de menthe and 1 tablespoon vanilla.
10. Pour on top of cooled crust.
11. Bake at 325 degrees for 1 hour and 15 minutes.
12. NOTE: Center may be soft but will firm when chilled.
13. Let cool to room temperature on a wire rack.
14. Icing:.
15. Melt 1/2 cup of butter or margarine in samll saucepan.
16. Add cocoa and stir till smooth.
17. Remove from heat and cool.
18. Pour chocolate mixture in to small bowl.
19. Gradually add powdered sugar, alternately with milk, beating at medium speed, till smooth.
20. Stir in 1 1/2 teaspoons vanilla.
21. Spread over top of cheesecake.