1/4 C. butter, melted
1 C. (12) zwieback crumbs
2 Tbsp. sugar
1 Tbsp. cocoa
***
2 8-ounce packages cream cheese, softened
1 3-ounce package cream cheese, softened
1 C. sugar
4 tsp. flour
5 ounces white chocolate, melted
2 eggs
1 egg yolk
2 Tbsp. white creme-de-cocoa
1 tsp. vanilla
***
2 ounces semi-sweet chocolate, melted
2 Tbsp. dairy sour cream
2 tsp. white creme-de-cocoa

Add butter to combined crumbs, sugar and cocoa; mix well. Coat sides of buttered 9-inch spring form pan with 3 tablespoons crumb mixture. Press remaining crumb mixture onto bottom of pan. Chill. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Blend in white chocolate. Add eggs and yolk, one at a time, mixing well after each addition. Blend in creme-de-cocoa and vanilla; pour over crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine chocolate, sour cream and creme-de-cocoa; mix well. Spread over cheesecake. Chill. Makes 12 to 16 servings