BRUSH chocolate onto bottoms and up sides of pie crusts. Cool.
ADD hot water to gelatin mix; stir until gelatin is completely dissolved. Set aside to cool. (Do not refrigerate.)
BEAT milk and cheesecake mix in large bowl of mixer fitted with wire whisk attachment on low speed 30 sec. or just until all ingredients are moistened. Scrape bowl. Beat on high speed 1 to 2 min. or until light and fluffy. Gradually add gelatin, beating on low speed just until blended.
SPOON about 3 cups filling into each crust. Refrigerate until firm.