To make the crust: Preheat oven to 350 degrees F.
In a food processor break up the cookies until they are powder. Add the butter and pulse until it just sticks together. Firmly pat the chocolate crust into an 8-inch springform pan. Bake the crust for about 5 minutes and then cool on rack.
Reduce the oven to 300 degrees F.
To make mint-cream: In a blender or food processor add the mint and heavy cream. Pulse until the mint is well blended in the cream. Add the food coloring. Set aside.
Mix the cheesecake batter: In a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium-low speed. Scrape the mixture off the sides of the bowl and make sure it is very smooth. Mix in the sour cream. Add the yolks one at a time, mixing well between each one. Add the mint extract and whiskey and mix until well combined.
Divide the cheesecake batter into two bowls and add the mint-cream mixture to one of the bowls.
Add about 1 cup of the white cheesecake batter to the prepared pan. Then add 1 cup of the mint batter in the center, do not spread it out too much.
Add about 3/4 cup of the white batter, followed by 3/4 cup of the mint batter. Add about 1/2 cup of the white batter, followed by 1/2 cup of the mint batter. Add about 1/4 cup of the white batter, followed by 1/4 cup of the mint batter. Add about 2 tablespoons of the white batter, followed by 2 tablespoons of the mint batter.
Tightly wrap the springform pan with foil and then bake the cheesecake in a water bath, tented with foil. Bake for about 45 minutes, but check it after 30 minutes. It is done when the center is set and giggles like jell-o. Allow the cake to cool for 15 minutes, still sitting in the water bath.
Remove the pan from the water and foil.
To make the topping: Mix together the sour cream, sugar and vanilla. Spread the mixture over the top of the cheesecake and return to the oven for 10 minutes.
Before the cake cools, run a paring knife around the edge so that the cake can shrink away from the pan without cracking.