Preheat oven to 350. Spray a 9 inch springform pan with bakers spray
MAKE CRUST
Combine cookie crumbs and melted butter in a bowl until well blended
Firml press crumbs on bottom and sides of springform pan. Freeze while preparing cheesecake filling
MAKE CHOCOLATE CHEESECAKE FILLING
Melt chocolate in the microwave or over a double boiler until smooth, set aside
In a large bowl beat cream cheese until smooth
Add the sugar and vanilla and beat in well
Add eggs one at a time beating after each egg
Add melted chocolate and beat in
Add the sour cream and beat just until blended
Fold in the white chocolate chips
Wrap springform pan in foil
Pour cheesecake mixture in prepared springform pa, smooth top with off set spatula. Place cheesecake on foil lined baking sheet and bake 55 to 60 minutes until the cheesecake looks firm around the edges but slightly wet and wobbly in center
Cool for one hour on baking pan, loosely covering top with clean kitchen towel. This will help prevent or close small cracks. Then cool completely uncovered on a wire rack be for covering and refrigerating overnight
MAKE WHITE CHOCOLATE GANACHE GLAZE
Heat cream just until hot, then pour over white chocolate, let sit 1 minute then stir until smooth. Let sit at room temperature about 15 minutes to thicken to a glaze consistancy
Remove cheesecake from refrigerator and release sides of springform pan. Pour glaze gover cold cheesecake, while glaze is still wet garnish with chocolate shavings andsprinkles. Return to refrigerator to set topping, about 1 hour
Serve with whipped cream and strawberrys
