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. |