Preparation

• Microwave  chocolate and 1/4 cup cream in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool.
• Reserve  8 cookies for later use. Process remaining cookies in food processor or blender until finely crushed. Reserve 1/4 cup cookie crumbs for later use.
• Combine  remaining cookie crumbs and butter; press onto bottom of 8-inch springform pan.
• Beat  remaining cream in medium bowl with mixer on high speed until stiff peaks form.
• Beat  cream cheese and mascarpone cheese in large bowl with mixer until blended. Add sugar; beat until light and fluffy. Add vanilla and chocolate mixture; mix well. Fold in whipped cream.
• Spoon  cream cheese mixture over crust; smooth top with back of spoon.
• Refrigerate  4 hours or until firm.
• Run  knife around rim of pan to loosen cake; remove rim. Sprinkle reserved cookie crumbs over top of cheesecake. Garnish with reserved cookies as desired.