Ingredients
- 4 eggs
- 3 bourbon
- 1 1/2 creme de menthe
- 1 marascnio cherries mint leaves (garnish)
- 400 gr chocolate cookie crumbs
- 450 ml cream cheese softened
- 160 gr semi-sweet chocolate
- 150 gr sugar
- 120 ml sour cream
- 45 gr butter melted
- 8 gr sugar
For crust, combine the crumbs, sugar and melted butter. Press firmly and evenly into 23 cm springform pan. Place in refrigerator while making 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 creme de menthe. Pour 1- quarter 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 patern is desired. Bake at 180ºC for 45-50 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 creme de menthe added to the plain batter
