Preparation

• Microwave chocolate and 1/4 cup cream in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool.
• Reserve 8 cookies for later use. Process remaining cookies in food processor or blender until finely crushed. Reserve 1/4 cup cookie crumbs for later use.
• Combine remaining cookie crumbs with butter; press onto bottom of 8- or 9-inch springform pan.
• Beat remaining cream in medium bowl with mixer on high speed until stiff peaks form; set aside.
• Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add chocolate mixture and vanilla; mix well. Fold in whipped cream.
• Pour cream cheese mixture over crust; smooth top with spatula.
• Refrigerate 4 hours or until firm.
• Run knife around rim of pan to loosen cake; remove rim. Sprinkle reserved cookie crumbs over top of cheesecake. Garnish with reserved cookies as desired.