Ingredients
- Crust:
- 1-1/2 cups crushed Oreos (about 18 cookies) (Can also use crushed chocolate wafers)
- 2 Tbsp. butter or margarine, melted
- Filling:
- 2 lbs. Cream Cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 8 oz bittersweet chocolate, melted, slightly cooled
- 1/4 cup hazelnut liqueur (Frangelico)
- 4 eggs
Directions
Preparation:
MIX crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes if using a silver springform pan. (Bake at 300F for 10 minutes if using a dark nonstick springform pan.)
BEAT cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE at 325F for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300F for 60 to 65 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. (Note: This cake will have a cracked crust on top. Remove with a long serrated knife). Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries, if desired.
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Submitted 6/13/05.
Source: Philadelphia Brand Cream Cheese.
Submitted By: Meryl
merstarunicorn11@hotmail.com
CHOCOLATE CHEESECAKE