Crust 12 chocolate mint or sandwich cream cookies, crushed 3 tbs butter Chocolate Glaze 1/2 cup semisweet chocolate chips 1 tbs shortening Shaved white chocolate

Filling 1 1/2 lb cream cheese 3/4 cup sugar 5 tsp cornstarch 3 eggs, plus 1 egg yolk 2/3 cup creme-de-menthe 1 1/4 tsp vanilla extract 3 chocolate mint sandwich cream cookies, crushed

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  Melt butter and mix with crushed cookies to make standard cheesecake crust. Press into 9 inch springform pan.
  Beat cheese, sugar, cornstarch in large bowl till smooth. Beat in eggs and extra yolk, one at a time, then beat in vanilla extract and creme-de-menthe. Stir in crushed cookies, then pour mixture over crust in springform pan.
  Bake at 350 for 10 minutes, then lower temp to 200 and bake for additional 70 minutes or till center is no longer wet and shiny.
  Run thin knife blade around side of pan, chill uncovered overnight. To make glaze, melt chips and shortening in small pan over low heat; stir constantly. Spread warm mixture over cheesecake, garnish with shaved white chocolate. Chill till serving time.