PREHEAT oven to 325°F. Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; 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 before removing rim of pan. Refrigerate at least 4 hours or overnight. Top with the whipped topping and fruit. Store any leftover cheesecake in refrigerator.