Crust: Preheat over to 350 (325 for non-stick dark pans). Spray with non-stick cooking spray a 9 inch round spring form pan. Blend cookies in a food processor until finely ground. Mix with melted butter. Press crumb mixture evenly across the bottom of the pan pressing partially up the sides. Bake for 10 min until set. Cool while preparing filling. Maintain oven temp.
Filling: Stir chopped chocolate in double boiler until melted and smoothe. Remove from stove top allow to cool a bit. In stand mixer blend cream cheese, indulgence, sugar, and cocoa powder until smooth. Add eggs 1 at a time mixing after each one. With stand mixer running, slowly add warm chocolate and mix until fully integrated. Pour filling over crust. Add a pan of water to oven on rack below where you will put the cheesecake. Bake Cheesecake on rack above water for 60 minutes until center is just set and appears dry. When baking time is up. Turn off oven and open the door. Allowing cheesecake to move closer to room temperature. Remove completely from oven 30-45 min later and cool remainder on counter. Refridgerate over night.
Topping: In a double boiler, melt 4 oz of white chocolate. Drizzle or Pour across top of cooled cheesecake. Return to fridge to set chocolate 2-3 hrs (depending upon thickness).