MIX Crust Mix, sugar and butter thoroughly with fork in 9-inch pie plate until crumbs are well moistened. Press firmly against side of pie plate first, using finger or large spoon to shape edge. Press remaining crumbs firmly onto bottom using measuring cup.
BEAT cold milk and Filling Mix with electric mixer on low speed until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in melted white chocolate. Spoon into crust.
REFRIGERATE at least 1 hour. Garnish with shaved Pastel Marble Bark. Store leftover cheesecake in refrigerator.