Yield: 10 servings

Crust
1 1/2 cups chocolate cookie crumbs
2 teaspoons granulated sugar
3 tablespoons butter, melted

Filling
5 ounces semisweet chocolate
16 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
4 eggs
3 tablespoons bourbon
1 1/2 teaspoons clear cr?e de menthe
Maraschino cherries for garnish
Mint leaves for garnish

Crust: Combine the crumbs sugar and melted butter. Press firmly and evenly into a 9-inch springform pan. Place in refrigerator while making filling.

Filling: Melt chocolate in heavy saucepan. Beat cream cheese and sugar until smooth. Add sour cream. Blend well. Beat in eggs one at a time beating at low speed. Blend in bourbon and cr?e de menthe. Pour 1 1/4 cups batter into another bowl. Mix remaining batter with the melted chocolate. Fill crust with the chocolate batter then slowly pour on the plain batter making a swirling pattern as desired. Bake at 350 degrees F for 45 to 50 minutes. The sides will be puffed and the center will be soft (it will firm when cooled). Chill at least 6 hours before serving.

NOTE: An extra dash of cr?e de menthe may be added to the plain batter.