In a small bowl, stir together crumbs, melted butter and sugar until well combined and wet. Press the crumb mixture evenly into the bottom and 2/3 the way up the sides of a buttered 9-inch springform pan (or two 7-inch springform pans).

Combine chocolate and whipping cream in microwave safe bowl. Melt chips at 60% power for 2 ½ - 3 minutes, whisking after each minute until smooth. Remove and let cool slightly.

In a large mixing bowl, beat cream cheese until smooth but DO NOT OVERBEAT or you will get huge cracks during baking. Add the egg yolks one at a time, beating until incorporated. Add white chocolate mixture, vanilla, and salt. Beat at medium speed for about 2 minutes.

Beat egg whites in another bowl at slow speed until frothy, then increase speed and whip until the soft peak stage. Fold the whites into the cheese mixture. Bake at 350 degrees F for 15 minutes. Without opening the door, reduce the heat to 235 degrees F and bake another 70 minutes or until the center no longer looks wet and shiny. Remove the cake from the oven and run a thin knife blade around the inside edge of the pan. Turn the oven off and put the cake back in for another 30 minutes. Allow the cake to cool to room temperature and chill overnight.

Combine chocolate, whipping cream, and crème-de-cacao in microwave safe bowl. Melt chips at 60% power whisking after each minute until smooth. Cool slightly. Pour topping over cool cake. Cover with plastic wrap and chill over night.

Mix cornstarch with water. Bring all ingredients to boil in sauce pan and boil 5 minutes or until thick. Strain to remove seeds. Let cool completely. Refrigerate.