1 (21-ounce) can cherry pie filling, if desired
1/2 cup cold water
2 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1/2 cup miniature semi-sweet chocolate chips
2 (6-ounce) prepared chocolate crumb pie crusts
4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled
1 envelope unflavored gelatin
STIR together gelatin and cold water in 1-cup glass measure; let stand 5 minutes to soften. Pour about 1 inch water into small saucepan; place glass measure in saucepan. Place saucepan over medium heat; stir until gelatin is dissolved. Remove glass measure from saucepan; cool slightly.
COMBINE sweetened condensed milk, cream cheese and melted chocolate in large bowl; beat until smooth. Gradually beat in gelatin mixture. Fold in whipped topping and chocolate chips.
SPREAD pie filling on bottoms of pie crusts, if desired. Spoon chocolate mixture into pie crusts. Cover and chill at least 4 hours. Store leftovers covered in refrigerator.
To store this cheesecake in the freezer, cover and freeze up to 1 month. Serve frozen, or remove from freezer several hours before serving and let thaw in the refrigerator.