Chocolate Truffle Cheesecake
CRUST
1-1/2 cups crushed chocolate sandwich cookies (about 18 cookies)
2 tablespoons butter or margarine, melted
FILLING
3 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
8 squares BAKER’S® Semi-Sweet Baking Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
3 eggs
CRUST
MIX crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)
FILLING
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, mixing on low speed just until blended. Pour over crust.
BAKE at 325°F for 55 to 60 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 of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
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