CRUST: MIX wafer crumbs and butter; press about 1-1/2 cups onto bottom of each of 2 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
CHEESECAKE: BEAT cream cheese, sugar and vanilla in bowl of mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, mixing on medium-low speed after each just until blended. Pour over crusts.
BAKE in 325ºF-standard oven 50 to 55 min. or until centers are almost set. Run knife around rims of pans to loosen cakes; cool completely. Remove rims.
ARRANGE 24 whole wafers over top of each cheesecake; brush with coffee.
TIRAMISU Cream: Beat cream cheese with mixer until creamy. Gradually add milk, then coffee; mixing well after each addition. Add dry pudding mix; mix well. Fold in whipped topping. Spread about 3 cups Tiramisu Cream over each cheesecake; sprinkle with chocolate. Refrigerate at least 4 hours or overnight.