PHILADELPHIA Triple-Chocolate Cheesecake

• 24 OREO Cookies, finely crushed (about 2 cups)
• 2 Tbsp. butter or margarine, melted
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
• 1 cup sugar, divided
• 1/2 tsp. vanilla
• 3 eggs
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Melt 5 oz.
4. white chocolate as directed on package; cool slightly.
5. Beat 3 pkg.
6. cream cheese, 3/4 cup sugar and vanilla with mixer until blended.
7. Add melted white chocolate; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour over crust.
10. Bake 50 to 55 min.
11. or until center is almost set.
12. Run knife around rim of pan to loosen cake; cool completely.
13. Meanwhile, melt 2 oz.
14. semi-sweet chocolate; cool.
15. Beat remaining cream cheese and sugar in large bowl until blended.
16. Add melted semi-sweet chocolate; mix well.
17. Whisk in COOL WHIP; spread over cheesecake.
18. Refrigerate 4 hours.
19. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
20. Garnish cheesecake with chocolate curls before serving.

oreo cookies, butter, s white chocolate, philadelphia cream cheese, sugar, vanilla, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/philadelphia-triple-chocolate-cheesecake-120710.aspx (may not work)