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

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

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