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

Combine crushed cookies and butter. Press into bottom of 9 inch spring form pan. Put cream cheese and chocolate in glass bowl and microwave on medium power for 4 minutes, stirring midway through cooking, 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 over crust.

Bake 20 minutes at 375 degrees or until center jiggles only slightly. Remove from oven and cool 15 minutes. Raise oven temperature to 475 degrees. Combine sour cream with remaining liqueur and sugar. Spread over cheesecake and return to oven for 10 minutes. Cool in pan to room temperature, then cover with foil and chill 10-12 hours before serving. Serves 8-10.