CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Dont overbake; it will settle and firm somewhat as it cools. Dont worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate.
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|Serving Size: 1 Serving (1261g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3161 (78%)|
|Amt Per Serving||% DV|
|Total Fat 351.2g||468 %|
|Saturated Fat 192.4g||962 %|
|Monounsaturated Fat 91.7g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 1817.5mg||559 %|
|Sodium 3358.5mg||116 %|
|Potassium 1632mg||43 %|
|Total Carbohydrate 152g||45 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 150.3g|
|Protein 80.6g||115 %|
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Calories per serving: 4037
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