Combine OREO Small Pieces and melted butter. Press firmly onto bottom of 9-inch springform pan. Bake in 325°F standard oven 10 min. Cool completely on wire rack.

Beat cream cheese with electric mixer fitted with paddle attachment on medium speed until smooth. Beat in sugar until blended. Add sour cream and vanilla; mix well. Add eggs 1 at a time, beating on low speed after each addition just until blended. Fold in OREO Medium Pieces. Pour over prepared crust.

Bake 1 hour 10 min. to 1 hour 20 min. or until center is almost set. Place on wire rack. Run metal spatula around edge to loosen rim. Cool completely. Refrigerate 4 hours or overnight.

Combine graham cracker crumbs, butter and sugar. Press evenly onto parchment paper-lined half sheet pan. Bake in 350°F standard oven 8 to 10 min. or until firm. Cool completely on wire rack. Crumble into pieces; set aside.

Bring heavy cream to boil. Remove from heat and add chocolate. Stir until melted; set aside.

Remove rim of pan from cheesecake. Cut into 12 wedges, then cut each vertically in half to create 24 wedges. Lay 2 wedges flat on their side, with points and crust in opposite directions to create a rectangle. Repeat with remaining wedges.

Spread 2 Tbsp. chocolate cream mixture in center of 1 tortilla in a strip the same size as the cheesecake rectangle. Sprinkle with 3 Tbsp. graham cracker mixture. Top with cheesecake. Roll up tortilla, folding in edges. Secure with wooden pick. Place on parchment paper-lined sheet pan. Freeze at least one hour.

When ready to serve, deep-fry Burrito in 350°F oil 1 min. or until golden brown.