Preheat oven to 375° degrees. Lightly grease bottom and sides of 9-inch spring-form pan (2 1/2 inches deep). Crush wafers, add sugar, butter and cinnamon. Press into bottom of pan and refrigerate.
Combine cheese, sugar and flour in large electric mixer bowl if you have one or use just a regular bowl and mix until smooth. Add sour cream, mint and vanilla. On low speed, add egg yolks, one at a time, mixing after each addition. In small bowl, beat egg whites to soft peak. Gently fold into cream cheese mixture. If desired, add 4 drops of green food coloring and cut through with spatula to make swirl effect. Pour filling into crust. Repeat swirling with additional food coloring, if desired.
Bake at 375° degrees for 15 minutes. Reduce heat to 275° degrees and continue to bake for 50 minutes. Turn off oven and leave cake in oven for 40 minutes with door closed. Remove cake from oven and cool on a wire rack. Chill completely. Remove sides of pan before adding topping.
As for the topping, combine sour cream, sugar and mint in small bowl then mix well. Melt chocolate in top of double boiler. Remove from heat and stir in sour cream mixture. Allow to cool and spread over your Chocolate Mint Cheesecake Recipe.