Chocolate Creme Brulee Cheesecake
1 cup finely crushed chocolate sandwich cookies (Oreos)
1 tablespoon margarine or butter, melted
3 pkgs. (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
8 square Baker's Semi-Sweet Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
1/2 cup packed soft brown sugar
1 Tbsp. water
Heat oven to 325 degrees F.
Crust: Mix crumb and margarine/butter; press onto bottom of 9-inch springform pan. (Take the sides off while you bake the crust.) Bake 10 minutes. Let it cool completely.
Filling: Add the sides of the springform pan. Beat cream cheese, sugar, & vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition; just until blended.
Blend in melted chocolate and liqueur; pour over crust.
Bake 60-65 minutes or until center is almost set. (It will look "uncooked" in the center rind, but it will set once it's cooled.)
Once it's cooked, refrigerate 5 hours or overnight.
Topping: Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4-6 inches from heat 1 to 1-1/2 minutes or until topping is bubbly.