Preheat oven to 375 degree F.

For crust, combine cookie crumbs and the 1/3 cup melted butter. Press crumb mixture onto bottom and 2 inches up sides of a 9-inch springform pan. Set aside.

For filling, beat cream cheese, sugar, flour, and extract in a large mixing bowl with an electric mixer until combined. Add egg yolks and the whole egg all at once, beating on low speed just until combined. Stir in half-and-half and chopped white chocolate. Pour filling into crust-lined pan. Place in a shallow baking pan in oven.

Bake in a preheated oven for 35 to 40 minutes or until center appears nearly set when shaken. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool cheesecake completely. Cover and chill cheesecake in the refrigerator at least 4 hours before serving.

Heat corn syrup, water, and the 1 tablespoon butter until butter melts and mixture just boils. Pour over chocolate pieces in a small bowl; let stand 1 minute. Stir until smooth. Spread over top of cheesecake. Chill 5 to 10 minutes or until chocolate is set. If desired, garnish with whipped cream and Chocolate Lace Musical Symbols. Makes 16 servings.

Melt 3 ounces semisweet chocolate and 1-1/2 teaspoons shortening. Let cool slightly. Place in a plastic bag. Cut a small hole in one corner and pipe the shapes onto waxed paper. Let garnishes stand in a cool, dry place until firm.