Kathleen's Double Chocolate Philly Cheesecake

Directions

1. CRUST: Combine the cookie crumbs and margarine; press into the bottom of a 9" springform pan. Bake at 350 F. for 10 min.
2. FILLING: In food processor or possibly with electric mixer, blend cream cheese and sugar. Add in Large eggs, one at a time, mixing well after each. Fold in vanilla.
3. Remove 1/2 the batter to another bowl, stir melted white chocolate and liqueur (if used) into this portion. To remaining batter, blend in melted semi-sweet chocolate. Pour the chocolate batter into crumb lined pan and spread out proportionately. Spoon white chocolate batter carefully over the top and spread out proportionately. Bake at 425 F. for 10 min, reduce heat to 250 F. and bake an additional 30-35 min till center of cake is just barely hard.
4. Remove from oven and run a knife around the sides; let cold completely before removing sides.
5. GLAZE: In small saucepan bring cream to a simmer over low heat. Add in chocolate and stir till melted and smooth. Spoon over the cake. Spread with a metal spatula to cover top and allow to run down the sides to cover the edges. Garnish with chocolate curls if you like.