Creme de menthe adds a hint of mint to this chocolate-topped cheesecake. This is a gorgeous dessert to serve for the holidays.
Instead of spreading the melted-chocolate mixture on top of the cheesecake, you can pour it in a mound on a foil-lined baking sheet. Spread into a 7-inch circle. Cool for 5 minutes. Use a cake comb to make swirls on the chocolate, if you like. Cool until chocolate holds a cut edge. Cut into wedges. Place on top of the cheesecake.