1 1/2 c. (18) crushed creme-filled chocolate cookies
3 tbsp. butter, melted

Combine crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 degrees for 10 minutes. 1/2 c. sugar 1/2 tsp. vanilla 3 eggs 1/2 lb. white chocolate, melted

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in white chocolate; mix well. Pour over crust. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with apricot rose and lemon leaves, if desired. 10 to 12 servings.

To make Apricot Rose: Place 6 dried apricot halves between 2 sheets of wax paper; roll flat with rolling pin. Roll 1 apricot into a cone; arrange remaining apricots around cone to form rose. Loosen outer apricots slightly to "open" rose. Secure bottom with wooden picks to hold shape. Freeze 20 minutes. Cut off bottom to form flat base. Remove wooden picks; brush rose with 2 teaspoons corn syrup.