Preparation

• Heat  oven to 350ºF. 
• Combine  cookie crumbs and butter; press onto bottom of 9-inch square pan.  Melt 60 g chocolate as directed on package.
• Beat  cream cheese, sugar and vanilla in large bowl with mixer until blended.  Add melted chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.
• Bake  25 to 28 min. or until centre of cheesecake is almost set.  Cool 5 min.; spread top of cheesecake with jam. 
• Melt  remaining chocolate; drizzle over cheesecake.  Cool cheesecake completely.
• Refrigerate  cheesecake 4 hours before cutting into 24 bars to serve.