Ingredients
18 each OREO cookies – finely crushed
2 tablespoons butter or margarine – melted
4 packages (8 oz ea) cream cheese – softened
1 teaspoon vanilla
1 cup sugar
2 tablespoons flour
8 oz semisweet baking chocolate – melted, slightly cooled
1/4 cup hazelnut liqueur
4 eggs
Powdered sugar
Mixed berries (optional)
Preparation
Preheat oven to 325*F.
Mix cookie crumbs and butter; press into bottom of 9-inch spring-form pan. Bake 10 minutes.
Beat cream cheese, sugar, flour, and vanilla with electric mixer until well blended. Add chocolate, liqueur, and eggs; mix just until blended.
Pour over crust.
Bake for 55-60 minutes or until center is almost set. Run knife around rim of plan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
At serving, garnish with sifted powdered sugar and mixed berries, if desired.
If using a dark non-stick spring-form pan: Prepare as directed, reducing oven temperature to 300*F and increasing cheesecake baking time to 60-65 minutes until center is almost set.
