1 3/4 cups creme-filled chocolate cookies, crushed
2 tablespoons butter or margarine, melted
1 cup white chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
Milk chocolate and white chocolate shavings/curls for garnish (optional)
Preheat oven to 350°F (175°C).
Mix together chocolate cookie crumbs and butter in a medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes; set aside.
To make the filling, place white chocolate chips in microwave-safe bowl and microwave on medium-high for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs; gradually beat in melted white chocolate. Spread evenly over chocolate crust.
Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm. Remove side of springform pan.
Sprinkle chocolate shavings over cheesecake before serving if desired.