Heat oven to 325ºF.

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.

Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.