Preparation

• Heat  oven to 325°F.
• Combine  cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat  cream cheese, sugar and vanilla in large bowl with mixer until blended.  Add chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.
• Bake  45 to 50 min. or until centre is almost set.  Run knife around rim of pan to loosen cake; cool before removing rim. 
• Refrigerate  cheesecake 4 hours.  Top with whipped topping and fruit before serving.