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HEAT oven to 350°F.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
MICROWAVE preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
BAKE 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.