Chocolate Hazelnut Cheesecake
18 Oreo cookies, crushed
2 tbsp. butter, melted
4 8 oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8 oz. semi-sweet baking chocolate, melted and
1/4 cup hazelnut liqueur (Frangelico)
Mix crumbs and butter. Press into the bottom of a 9-inch springform pan.
325 for 10 minutes.
Beat cream cheese, sugar and vanilla with an electric mixer until well blended.
liqueur and eggs. Mix until just blended and pour over crust.
Bake at 325 for 55-60 minutes or until the center is almost set. Run a
around the rim of pan to loosen cake. Cool before removing the rim
Refrigerate for at least 4 hours and up to overnight.