1 1/2 cups chocolate cookie crumbs
 3 Tbsp. butter, melted
 3 pkgs. (8 ounces each) cream cheese, softened
 1/2 cup sugar
 1 tsp. vanilla
 3 eggs
 1/2 lb. white chocolate, melted
 1 cup heavy cream
 2 Tbsp. butter
 2 Tbsp. granulated sugar
 12 ounces semisweet chocolate, broken into small pieces (or
 semisweet chocolate bits)
 Heat oven to 350F.
 Mix crumbs and butter and press onto bottom of 9-inch springform
 pan.  Bake for 10 minutes.
 Beat cream cheese, sugar, and vanilla until well blended.  Add
 eggs, one at a time, mixing well after each addition.  Blend in
 melted white chocolate and pour over crust.
 Bake 40 minutes, turn off oven and let cake cool inside the oven
 as it cools down.  Loosen cake from rim of pan and cool
 completely.  Chill for at least 4 hours.  Remove rim.
 Heat heavy cream, butter, and sugar in a heavy saucepan over
 medium-high heat.  Stir to disolve sugar crystals and then bring
 to a boil.  Put choclate pieces into a stainless steel bowl and
 pour boiling cream mixute over it and let stand for a few
 minutes. Stir until smooth and cool.
 Cover the sides and top of cheesecake with the ganache, smooth,
 and chill at least 2 hours to set.