Cooking time: 40 minutes

CRUST:

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

FILLING:

3 pkg. (8 oz. ea.) Philadelphia Brand cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
3 eggs
1/2 lb. white chocolate, melted

CRUST: Heat oven to 350 degrees.

Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

FILLING: Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in white chocolate; pour over crust.

Bake 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Garnish with apricot slices and chocolate curls or apricot rose and lemon leaves, if desired.

Makes 10 to 12 servings.