Press cookie crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.

Microwave chocolate morsels in a microwave-safe bowl at high for 1½ minutes or until melted, stirring at 30-second intervals.

Preheat oven to 300° F. Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Po ur cheesecake batter into prepared crust. Bake for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool pan on a wire rach until room tempe rature. Cover and chill 8 hours.

Remove sides of springform pan, and place cake on a serving plate. Slowly pour and spread warm Gahache Topping over top of cheesecake, letting it run down the sides of cheesecake. Chill 1 hour before serving. Yield: 8 to 10 servings.

NOTE: May also make individual cheesecakes. Spray nonstick removable bottom muffin pan with non-stick spray. Place 1 Tablespoon cookie crumbs in bottom of pan. Press down with small round item. Po ur cheesecake batter into prepared crust. Bake for 30 minutes. Remove from oven. Let cool for 1 hour before removing from pan. Chill several hours before topping with ganache. Chill 1 hour before serving. Yield: 24 ind ividual cheescakes.