15 Oreo cookies, crushed
2 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese
1/2 lb. white chocolate, grated or cut into small pieces (or use a bag of white chocolate chips)
3 lg. eggs
3/4 c. sugar
1 1/2 tbsp. white creme de cacao
3/4 c. sour cream

Combine crushed cookies and butter. Press in bottom of 9-inch springform pan. Put cream cheese and chocolate in glass bowl and microwave on medium for 4 minutes, stirring midway through, until cheese is soft and chocolate is melted. Add eggs and beat. Add sugar, saving 1 tablespoon for topping, along with 1 tablespoon of liqueur. Mix well and pour into crust. Bake 20 minutes at 375 degrees or until center jiggles only slightly. Remove from oven and cool for 15 minutes. Raise oven temperature to 475 degrees. Combine sour cream with remaining sugar and liqueur. Spread over cheesecake and return to oven for 10 more minutes. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Serves 8-10.