Mint Chocolate Cheesecake

This is from a 1996 Philadelphia cream cheese, cheesecake calendar.

Crust:

1-3/4 cups chocolate wafer crumbs (oreo baking crumbs)

1/4 cup butter or margarine, melted

Filling:

3 packages cream cheese, softened (regular or light)

3/4 cup sugar

3 eggs

1/3 cup green creme de menthe or 3/4 teaspoon mint extract (with 10 drops of green food coloring)

3 ounces bakers white chocolate, melted

Garnish

1 frosted mint chocolate bar (chocolate on the inside with the green frosting)

Heat oven to 325*. Combine crust ingredients, press onto the bottom and 2 inches up the sides of a 9 inch springform pan. Beat cream cheese & sugar until very smooth. Beat in the eggs one at a time, just until blended. Beat in the liqueur & white chocolate.  Pour over the prepared crust. Bake for 50 minutes or until the center is just set. Remove from the oven and run a knife around the sides of the pan to loosen. Cool thoroughly at room temperature. Chill overnight. *Make curls for the garnish by running a vegetable peeler on the narrow edge of the frosted mint chocolate bar, make a circular pattern with the curls in the center of the cake, or decorate as desired.