Dark chocolate accents this velvety white chocolate cheesecake -- rich and satisfying, it's a winning combination.

Black Bottom Cheesecake

Crust:
1 3/4 cups crushed creme-filled chocolate cookies
2 tablespoons butter or margarine, melted

Filling:
3 bars NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated

1. For Crust: Preheat oven to 350°F (175°C).
2. Toss cookie crumbs and butter together in medium bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.
3. For Filling: Microwave white baking bars in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
4. Beat cream cheese, sugar and vanilla extract in large mixer bowl until smooth. Beat in eggs. Gradually beat in melted white baking bars. Spread over chocolate crust.
5. Bake for 40 to 50 minutes or until edges are set but center still moves slightly. Cool in pan on wire rack; refrigerate until firm.
6. Sprinkle grated semi-sweet chocolate over cheesecake before serving.

Makes 14 servings.