Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.
Combine Wisconsin cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.
Divide batter in half (half is about 3 1/2 cups). Blend chocolates into one half. Pour over crust. Pour other half of batter over chocolate layer.
Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.
For the glaze, melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.