CRUST: MIX OREO Pieces, sugar and butter. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 375°F-convection oven for 8 minutes. Set aside to cool.
PLAIN Filling: Prepare cheesecake filling with milk as directed on package. Immediately pour 2-1/2 cups of the filling over each crust. Let stand 15 to 20 minutes until set.
STRAWBERRY Filling: Meanwhile, mix strawberry puree and milk. Prepare cheesecake filling as directed on package, substituting the strawberry puree mixture for the milk. Immediately pour 2-1/2 cups of the strawberry filling over plain filling in each pan.
DRIZZLE with melted chocolate. Garnish with toasted sliced almonds or strawberries, if desired.
REFRIGERATE at least 2 hours or until chilled.