1. Heat oven to 325ºF. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla 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.
3. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
Cook's Note: How to easily press crumbs into bottom of pan: Use bottom of dry measuring cup to press crumb mixture onto bottom of prepared pan. For adults only: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.