Chocolate Hazelnut Cheesecake
18 Oreo cookies, crushed
2 tablespoons butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
8 ounces semisweet baking chocolate, melted, cooled slightly
1/4 cup hazelnut liqueur (Frangelico)
Crust: Mix crumbs and butter. Press into the bottom of a 9-inch springform pan. Bake at 325ºF for 10 minutes.
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 325ºF 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.