Chocolate-Covered White Cheesecake

1 1/2 cups chocolate wafer crumbs
3 tablespoons butter or margarine, meltedFILLING:
1 package (12 ounces) vanilla baking chips, divided
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 eggsGLAZE:
1 package (12 ounces) semisweet chocolate chips
1 cup whipping cream
2 tablespoons butter or margarine
2 tablespoons sugar
White and milk chocolate striped Hershey’s kisses, optional
Raspberries or cranberries, optional

Combine crumbs and butter; press into the bottom of an ungreased 9-inch springform pan. Bake at 350 degrees for 10 minutes. Cool. For filling, melt 1 1/2 cups vanilla chips; set aside to cool. In a mixing bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix well. Blend in melted vanilla chips. Pour into crust. Bake at 350 degrees for 40 minutes. Turn oven off. Let cheesecake stand in oven for 2 hours (do not open oven door). Cool completely on a wire rack. Chill 4 hours. For glaze, place chocolate chips in a medium bowl; set aside. Heat cream, butter and sugar in a heavy saucepan over medium-high heat; bring to a boil, stirring constantly. Pour over chocolate chips. Cool 3 minutes. Stir until smooth and cool. Remove rim of pan. Spread glaze over the top and sides of the cheesecake. Chill 2 hours. Melt remaining vanilla chips; drizzle over cheesecake. Garnish with kisses and raspberries if desired.

Yield: 16 servings.