Chocolate Hazelnut Cheesecake
Crust:
18 Oreo cookies, crushed
2 tbsp. butter, melted
Filling:
4 8 oz. packages cream cheese, softened
1 cup sugar
1 tsp. vanilla
8 oz. semi-sweet baking chocolate, melted and
cooled slightly
1/4 cup hazelnut liqueur (Frangelico)
4 eggs
For Crust:
Mix crumbs and butter. Press into the bottom of a 9-inch springform pan.
Bake at
325 for 10 minutes.
For Filling:
Beat cream cheese, sugar and vanilla with an electric mixer until well blended.
Add chocolate,
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
knife
around the rim of pan to loosen cake. Cool before removing the rim
of pan.
Refrigerate for at least 4 hours and up to overnight.
