This tastes like the chocolate mint Girl Scout cookies

Crust
1	pkg (9 oz)	Chocolate wafer cookies, broken
1/4	cup	Sugar
1/2	cup	Unsalted Butter, melted and cooled

To make the crust, in a food processor fitted with the metal blade, combine the cookies and sugar. Process to form fine crumbs. Add the melted butter and process until the crumbs begin to stick together. Press the crumbs firmly onto the bottom and sides of a springform pan 9 inches in diameter and 2 1/2 inches deep. Wrap aluminum foil around the outside of the pan.

Filling
10	ozs	Bittersweet Chocolate, chopped
2	lbs	Cream Cheese, at room temperature
1 1/4	cups	Sugar
1/3	cup	Unsweetened Cocoa
1	tsp	Peppermint Extract (essence)
4	large	Eggs, at room temperature
		Fresh Mint Leaves for garnish

Position a rack in the middle of an oven and preheat to 350 degrees Farenheit.

To make the filling, in a heavy saucepan over very low heat, melt the chocolate, stirring constantly, until smooth. Remove from heat and set aside.

In a large bowl, combine the cream cheese and sugar. Using an electric mixer set on medium speed, beat until well blended and smooth. Beat in the cocoa and peppermint extract. Add the eggs, one at a time, beating after each addition just until combine. Add the melted chocolate and beat just until smooth, stopping occasionally to scrape down the sides of the bowl. pour the filling into the crust (it will almost fill it).

Bake until the center is just set, about 50 minutes. Transfer to a rack and let cool. Cover with aluminum foil and refrigerate overnight or up to 4 days.

To Serve

Run a knife around the pan sides to loosen the cake. Remove the foil from the pan and release the pan sides. Place the cheesecake on a plate and garnish with mint leaves. Cut into wedges. Makes one 9 inch cake. Serves 12.