PREHEAT oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.

BEAT cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate and liqueur; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Sprinkle top of cheesecake with coloured sugar just before serving. Store leftover cheesecake in refrigerator.