Heat oven to 375°F. In small bowl, combine crust ingredients; mix well. Press in bottom of ungreased 8-inch springform pan.
In medium bowl, combine cream cheese, sugar and vanilla; beat until smooth. Add eggs; beat well. Pour into crust-lined pan.
Bake at 375°F. for 27 to 33 minutes or until center is soft set.
Meanwhile, place vanilla chips in small resealable heavy-duty plastic bag; seal tightly.* Place in bowl under running hot water until chips are melted. Cut small hole in corner of bag; drizzle over warm cheesecake. Cool 30 minutes. Refrigerate at least 2 hours or until set. Store in refrigerator.