Mint and Chip Cheesecake

This is what I made as a birthday treat for me and my coworkers.  I asked a fellow coworker (her birthday was just one day earlier than mine) what her favorite dessert was and she said cheesecake, so I found this recipe.  I liked it, although the mint was subtle and I think it could have used even more mint flavor.  I was a little scared that I had overcooked the cake because the top turned brown, but the inside was perfect.

Mint and Chip Cheesecake
from Better Homes and Gardens - Great Cheesecakes

Ingredients:
2 cups chocolate cookie crumbs (I used ~2/3 package of Oreo cookies in food processor)
1/2 cup butter, melted
2 (8 oz) packages cream cheese, softened
1 cup sugar
1/4 cup green crème de menthe
3 eggs
24 oz carton sour cream
1 cup miniature semisweet chocolate chips
1 oz semisweet chocolate, chopped
1 teaspoon shortening

Directions:
In medium bowl, combine cookie crumbs and melted butter.  Press mixture onto bottom and 2 inches up sides of 9" springform pan.

In a large mixing bowl, beat cream cheese and sugar.  Beat in crème de menthe.  Add eggs all at once and beat on low speed until combined.  Stir in sour cream and mini chocolate chips until combined.  Pour into crust-lined pan.

Place springform pan on a shallow baking pan and bake at preheated 375ºF oven for 50-55 minutes or until center appears nearly set when gently shaken.  Cool on wire rack for 15 minutes.  Loosen sides of pan and cool another 30 minutes.  Remove side of pan and cool a little longer.  Cover and chill for 4 to 24 hours.

Before serving, in a small saucepan, combine 1 oz chocolate and shortening.  Cook and stir over low heat until melted.  Drizzle chocolate over cheesecake.  Chill 30 minutes or until chocolate is set.  Serve.