DIRECTIONS
Combine baking crumbs and butter; press into bottom of 9-inch springform pan.
Melt 5oz of the white chocolate in bowl set over pot of gently simmering water; let cool slightly.
Beat 3 pkgs of the cream cheese with 3/4 cup of the sugar and vanilla with electric mixer until well blended. Beat in melted white chocolate. Add eggs, 1 at a time, beating well after each addition. Pour onto crust.
Bake in preheated 325°F oven for about 50 minutes or until edge is slightly puffed and centre is almost set. Run knife around rim of pan to loosen cake. Let cool completely in pan on rack.
Melt 2oz of the semi-sweet chocolate; let cool.
Beat remaining 1 pkg of cream cheese with remaining 1/4 cup of sugar in large bowl until well blended. Beat in melted semi-sweet chocolate. Whisk in whipped topping and spread over cheesecake. Refrigerate for at least 4 hours or until chilled.
Use remaining white chocolate and semi-sweet chocolate to make chocolate curls or shavings to garnish the cheesecake.
Chocolate Shavings/Curls:
Warm chocolate by microwaving it on high for a few seconds or just until you can smudge the chocolate with your thumb. Hold the chocolate steady then run a vegetable peeler slowly over it to create shavings.
