Preheat oven to 325°F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese, sugar, and vanilla in large bowl, with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Top with whipped topping, and pie filling.