Preparation

• Heat  oven to 325ºF. 
• Line  13x9-inch pan with foil, with ends of foil extending over sides.  Combine cookie crumbs and butter; press onto bottom of prepared pan.  Bake 10 min.
• Beat  cream cheese, sugar and vanilla in large bowl with mixer until well blended.  Add sour cream and chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake  40 min. or until centre is almost set.  Cool.  Refrigerate 4 hours. 
• Use  foil handles to remove cheesecake from pan. Top with whipped topping and pie filling before serving.