- 1 1/4 cups OREO Baking Crumbs
- 1/3 cup butter, melted
- 1 (6 ounce) package BAKER'S White Chocolate, divided
- 4 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 1 cup sugar, divided
- 1/2 teaspoon vanilla
- 3 eggs
- 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
- 1 1/2 cups thawed COOL WHIP Whipped Topping
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 white chocolate squares as directed on package; cool slightly.
- Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 semi-sweet chocolate squares; cool.
- Beat remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.