• Crust:
• 1 1/2 cups chocolate wafer crumbs
• 1/3 cup butter, melted
• Filling:
• 8 oz white chocolate
• 1 lb cream cheese
• 1/2 cup granulated sugar
• 3 eggs
• 1 cup sour cream
• 1 tsp grated orange rind
• 1 tsp vanilla
• Topping:
• 1 cup sour cream
• 1 Tbsp granulated sugar
• 1/2 tsp vanilla
• Chocolate curls & 1 tablespoon icing sugar for garnish

1. Crust: In a bowl, combine wafer crumbs with butter; press into 9" springform pan.
2. Filling: In top of double boiler over hot, not boiling, water, melt white chocolate; let cool for 5 minutes.
3. Meanwhile, in large bowl, beat cream cheese with sugar until light. Beat in eggs, 1 at a time. Beat in white chocolate, sour cream, orange rind and vanilla.
4. Pour over crust; bake in 350°F oven for 40 to 45 minutes or until just set.
5. Topping: Combine sour cream, sugar and vanilla; spread over hot cake and return to oven for 3 to 5 minutes or until set. Immediately run knife around edge of cake to loosen. Let cool completely.
6. Garnish: Mound chocolate curls over cake; dust lightly with icing sugar. Chill.

(Insatiable Brunette)