Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Bake 10 min.
Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended.
Add melted chocolate and liqueur; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with berries and powdered sugar just before serving.
