1 9-in springform pan

CHOCOLATE COOKIE CRUMB FRESHNESS: Combine chocolate cookie crumbs with
melted butter and cinnamon. Toss and mix swell. Press into the bottom
and partially up the sides of the springform pan. Refrigerate and,
while making the woof, preheat the oven to 325F. CHEESE PICK:
Put the cream cheese in a mixing bowl and beat until light and subdued.
Adjoin 3/4 cup of the sugar and mix wellspring. Stir in the creme de menthe
and the creme de cacao, flour and saltiness. Beat until the mixture is
blended swell. Add the egg yolks and sour ointment, 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 assortment. Pour the batter into
the crust and bake for roughly 1 hr, or until the cake has puffed and
trembles just slightly when shaken. A wooden skewer inserted in the
cake should come out almost scavenge, with just a trace of batter or
moist crumbs thereon. Don't overbake; it will settle and firm somewhat
as it cools. Don't worry if the cake cracks as it bakes. Remove and
coolheaded. Refrigerate if standing more 4 hours. Garnish the top with
grated cocoa.

Yields
8 servings