CRUST:

2 c. finely crushed cream-filled chocolate sandwich cookies
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkg. cream cheese, softened
2/3 c. sugar
1 tbsp. vanilla
1 c. whipping cream, whipped
2 oz. (2 squares) semi-sweet chocolate, grated

In large bowl, combine crust ingredients. Press into bottom and up sides of 9- inch springform pan; refrigerate.

In large bowl, beat cream cheese until light and fluffy. Gradually add sugar and vanilla; blend well. Fold in whipped cream and grated chocolate. Spoon into crust. Refrigerate at least 2 hours before serving.

With small sharp knife, loosen crust around rim of pan. Remove sides; cut into wedges. Garnish as desired. Refrigerate any remaining dessert. 16 servings.