Triple Chocolate Cheesecake

24 OREO Cookies, crushed (about 2 cups)

2 Tbsp.  butter or margarine, melted

1-1/2 pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

4 pkg.  (8 oz. each) Cream Cheese, softened, divided

1 cup  sugar, divided

1/2 tsp.  vanilla

3  eggs

3 oz.  BAKER'S Semi-Sweet Chocolate, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

• Heat oven to 325 degrees
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Melt 5 oz. white chocolate as directed on package; cool slightly.     
• Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. 
• Add melted white chocolate; mix well.
• Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.     
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
• Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
• Beat remaining cream cheese and sugar in large bowl until well blended.
• Add melted semi-sweet chocolate; mix well.
• Whisk in COOL WHIP; spread over cheesecake.
• Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolate.