2 c. finely crushed creme filled chocolate sandwich cookies (about 24)
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
1 tbsp. vanilla
2 c. whipping cream, whipped very stiff
3 oz. (3 sqs.) semi-sweet chocolate, grated

In 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 4 hours or overnight before serving.

With sharp knife loosen crust around rim of pan. Remove sides, cut into wedges. Garnish with chocolate curls.