HEAT oven to 325°F.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add sour cream and white chocolate; mix well. Pour over crust.
BAKE 55 to 60 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
HEAT bittersweet chocolate and cream in small saucepan on low heat until blended and thickened. Cool slightly until warm. Pour over cheesecake; sprinkle with crushed candy.