Finely crush cookies with a rolling pin or make crumbs in a food processor. In a medium bowl, mix crumbs and melted butter until well blended. Lightly spray a 9 or 10-inch springform pan with a vegetable spray. Press crumb mixture into bottom and 3/4 inch up sides. Set aside.

Melt 6 squares of chocolate in top of double boiler or microwave. Slowly add 3 tablespoons cream. Stir until smooth and chocolate is melted.

Pour over crumb crust and spread to within 1/2 inch of sides of pan. Set aside or cool in refrigerator.

Preheat oven to 425 degrees. In same double boiler or microwave melt 12 squares chocolate. Set aside to cool slightly. Meanwhile, beat cream cheese and sugar in large mixing bowl with electric mixer or food processor on medium speed until light and fluffy. Add eggs one at a time, beating constantly, stopping to scrape down sides of bowl and beaters as needed. Mix in 1 cup cream, vanilla and melted chocolate. Carefully pour into crust. Place pan on baking sheet and bake for 10 minutes. Reduce oven temperature to 225 degrees. Bake 45 minutes longer or until center jiggles slightly. Turn off heat and allow cake to stand in oven for at least 2 hours with oven door closed.

Remove from oven to a draft-free place until it is room temperature. May be frozen, covered with plastic wrap and foil. Defrost wrapped cake in refrigerator overnight. Yield: One 9-10-inch cake, serving 12 to 16