OREO Cookies, finely crushed (about 2 cups)
cup butter or margarine, melted
pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
cup light corn syrup
cup whipping cream
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened
HEAT oven to 325°F. MIX cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate squares in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute. BLEND next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust. BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate squares; drizzle over cheesecake.