Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of foil-lined 8-inch round pan. Refrigerate until ready to use.
Meanwhile, sprinkle gelatine over 1/2 cup water in medium bowl; set aside. Bring remaining water and sugar to boil in saucepan. Add to gelatine; stir until completely dissolved. Cool 5 min.
Beat cream cheese and vanilla in large bowl with mixer until blended. Gradually add gelatine, mixing well after each addition.
Remove 2-1/2 cups cream cheese mixture; pour into separate bowl. Add melted chocolate and food coloring; mix well.
Line 1-1/2-qt. bowl with plastic wrap. Spoon 1 cup plain cream cheese mixture into prepared bowl. Refrigerate 20 min. Meanwhile, let remaining cream cheese mixtures stand at room temperature until ready to use.
Spoon half the red cream cheese mixture over plain cream cheese mixture layer in bowl; refrigerate 20 min. Repeat both layers, refrigerating dessert 20 min. after each new layer is added.
Remove crust from pan; place on top of bowl. Refrigerate 2 hours or until cheesecake is firm.
Invert cheesecake onto plate. Remove and discard plastic wrap. Frost cheesecake with COOL WHIP. Decorate with sprinkles and berries.