1 1/2 c. chocolate wafer cookie crumbs
2 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
5 eggs
1 tbsp. vanilla
14 oz. imported white chocolate, melted & cooled

1. Preheat oven to 325 degrees. For crust: In medium bowl, combine cookie crumbs and butter; mix well until blended. Press into bottom and halfway up sides of greased 8 1/2 or 9 inch springform pan. Line outside of pan with double thickness of aluminum foil, bringing foil up around sides to prevent butter from leaking out of pan.

2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs and vanilla until smooth, about 2 minutes. Then beat in white chocolate until smooth. Pour filling into prepared crust.

3. Bake 60-65 minutes, or until cake barely jiggles in center. Let cake cool, then refrigerate until chilled, 6 hours or overnight. Run sharp knife around edge of pan to loosen cake and remove springform side of pan.

For a truly dramatic presentation, garnish with rosettes of whipped cream and white or dark chocolate leaves before serving. Serves 8-10.