Prepare Cherry Coulis by pureeing cherries, cornstarch and sugar in a blender until smooth.  Pour into a medium-sized saucepan.  Cook over medium-high heat, stirring constantly, until thickened and coats the back of a spoon.   Let cool.

Preheat oven to 300 degrees F.  Spray a 9-inch springform pan with nonstick spray.  Set aside.

Prepare Chocolate Crumb Crust by combining Vanilla Wafer crumbs, powdered sugar, cocoa and melted butter in a bowl.  Stir until evenly combined.  Press into the bottom and about 1-inch up the sides of the prepared springform pan.  Set aside.

Using a standing or hand-held mixer, make Chocolate Cheesecake Filling by beating cream cheese until it’s light and fluffy .  With the mixer going, gradually beat in sweetened condensed milk until smooth.  Add melted chocolate and vanilla; beat again until smooth.  Add eggs, one at a time, beating until just incorporated. Scrape the bottom and sides of the bowl after each addition.  Pour half of the filling into the prepared crust.  Drop teaspoons of the Cherry Coulis on the top of the filling.  Gently spoon the remaining batter on top of the Cherry Coulis.  Smooth the surface. Drop more teaspoons of the Cherry Coulis on the surface and swirl into filling with a knife. Reserve at least 1/2 cup of the Cherry Coulis to serve as a topping.  Bake cheesecake for 1 hour and 5 minutes; or until the center is set and slightly jiggly.   Cool on a wire rack.  Wrap cheesecake in aluminum foil and refrigerate for 6 to 8 hours before serving.  Cut and serve with reserved Cherry Coulis.  Cheesecake will keep in the refrigerator, tightly wrapped, for up to 5 days.