Preheat oven to 350F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.
Measure one cup batter into medium bowl. Stir in melted chocolate and food coloring. Pour into crust. Top with remaining (plain) cheesecake batter.
Bake 40 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate for 3 hours or overnight.
Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.