Finely chop the cookies in a food processor. Add the melted butter and mix until smooth. Stir in the grated chocolate. Cover the bottom of a 24 cm diameter folding cake tin with baking paper and press the bottom of the cookie crumb form. Put the form in the refrigerator.
Put the mint leaves with the liquid cream in a food processor and process into a paste, add the spinach powder. (Or food color if you want colored)
Mix cream cheese with sugar. Mix carefully. Add sour cream and eggs one by one. After each egg, mix thoroughly. Add mint extract and whiskey.
Divide the cream cheese into two bowls. Add the mint paste to one part of the cream. Pour a little of the white cream on the bottom of the cookie first and a little green paste on top. Continue pouring the cream alternately, reducing the portions with each round.
Wrap the cake tin in foil so that the bottom is protected and the foil is open. Place the mold in a larger oven mold. Fill the second form with WARM water and bake in a 150 degree oven for about 1.5 hours. The cake is ready when it has hardened in the middle, but it shakes a little. Remove the mold from the oven and allow to cool in a water bath for 15 minutes. Remove the foil.
Mix sour cream with vanilla extract and sugar and carefully pour over the cake. Bake in the oven for another 10 minutes. Allow the cake in the mold to cool completely. The best is an overnight refrigerated cake.
The recipe with the photo comes from Piret Hanson’s food blog: “Puhas rõõm”