CRUST:
MIX OREO Pieces, sugar and butter. Press 1-1/2 cups of the crumb mixture firmly onto the bottom of each of 6 (9-inch) springform pans (or 1 springform pan for trial recipe). Refrigerate while preparing filling.

FILLING:
PLACE cream cheese and flour in large bowl of electric mixer fitted with paddle attachment. Beat on low speed 2 minutes. Scrape bowl. Gradually add sweetened condensed milk, beating on medium speed until well blended. Add eggs and vanilla; beat just until blended, scraping down side of bowl as needed.

POUR 2 cups of the batter over each crust. Add melted chocolate to remaining batter; mix well. Pour 2 cups of the chocolate batter evenly over white batter in each pan.

BAKE in 350°F-conventional oven for 1 hour or until centers are set. Remove to wire racks; cool 10 minutes. Run knife around sides of pans to loosen cheesecakes from pans; cool completely. When ready to serve, carefully remove sides of pans.

GLAZE:
PLACE chocolate and cream in saucepan; cook on low heat until chocolate is melted, stirring constantly. Drizzle evenly over cheesecakes. Refrigerate until chilled.