• CRUST
• 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup (1 stick) butter
• 1 teaspoon water
• 1/2 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
• 1 cup graham cracker crumbs
• 1/3 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• FILLING
• 5 pkgs. (8 oz. each) cream cheese
• 1 1/4 cups granulated sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 teaspoon water
• 1 teaspoon NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
• 1 jar (16 oz.) maraschino cherries, divided, juice reserved
• TOPPING
• 2 teaspoons cornstarch
• Reserved juice from cherries
• 3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

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PREHEAT oven to 500° F. Set roasting pan half full of water on lower rack of oven. Grease 10-inch springform pan.

FOR CRUST:
MELT morsels and butter in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If, necessary, microwave at additional 10- to 15- second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT cream cheese in large mixer bowl until light and fluffy. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.

MELT morsels in uncovered small microwave-safe bowl on HIGH(100%) power 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee. Stir until smooth using wire whisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife. Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200° F.; bake for 1 hour or until knife inserted in the center comes out with a creamy coating. Turn off oven and let cake cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.

FOR TOPPING:
COMBINE cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.

REMOVE side of springform pan. Cover top of cheesecake with cherry topping. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over cherry topping.

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