1Heat oven to 300. If using a silver 9 inchspringform pan, or to 275 if using a dark, nonstick 9 inch springform pan.
2MIx graham crumbs, pecans, sugar and butter until well blended. Press firmly onto the bottom of the pan. Melt 5 chocolate squares as directed on package.
3Beat cream sheese until creamy in a large bowl with an electric mixer onb medium speed. Gradfually add sweetened condensed milk, beating until well blended. Add nmelted chocolate and 1 teraspoon vanilla: mix well.
Add eggs, 1 at a time, sixing on low speed after eacvh addition just until blended. Pour over crust.
4Bake for 1 hour or until center is almost set. Run a knife or metal spatula around rim of pan to loosen cheesecake; cool before removing rim. Refigerate for 4 hours or overnight.
5Mis pie filling and remaining vanilla; spoon over cheesecake. Merlt remaining chocolate aquare as directed on package; drizzel over cherries, let stand until firm. Slice to serve