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Desserts

Chocolate hazelnut cheesecake

Ingredients:
1-1/2 cups crushed OREO Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
3 eggs
1 pkg. (8 squares) BAKER`S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Total time: 5 hr 30 min

Directions:
1. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake at 325?F for 10 minutes if using a springform pan. (Bake at 300?F for 10 minutes if using a dark nonstick springform pan.)
2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until well blended. Blend in melted chocolate and liqueur; pour over crust.
3. Bake at 325?F for 60 to 65 minutes or until center is almost set if using a silver springform pan. (Bake at 300?F for 55 to 60 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
 
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