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Chocolate Hazelnut Cheesecake




Source of Recipe


Kraft Foods


Recipe Introduction


Prep Time: 30 min; Total Time: 5 hr 35 min; Makes: 16 servings


List of 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 granulated sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/4 cup hazelnut-flavored liqueur
3 eggs
2/3 cup raspberries
2 Tbsp. powdered sugar

Recipe



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 minutes to 1 hour 5 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries and sprinkle with powdered sugar just before serving. Garnish with raspberry leaves, if desired.

Size It Up
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

How To Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 45 seconds or until slightly softened.