Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.
Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.
Cut chocolate into desired shapes. Use to garnish cheesecake before serving.
Prepare as directed, substituting 2 pkg. plain PHILADELPHIA Brick Cream Cheese for the chocolate cream cheese, and blending 3 oz. melted BAKER'S Semi-Sweet Chocolate into the prepared batter before pouring over crust and freezing as directed.
Top with cut-up fresh fruit just before serving.
Savour a serving of this rich and indulgent dessert on special occasions. This impressive cheesecake makes enough for 16 servings.