Chocolate Truffle Cheesecake III
CATEGORIES
INGREDIENTS
  • Servings: 12
  • Crust:
  • 1-1/2 cups crushed chocolate sandwich cookies - about 18 cookies
  • 2 tablespoons butter or margarine, melted
  • Filling:
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 8 squares semisweet chocolate baking bars; melted, slightly cooled
  • 1/4 cup hazelnut liqueur, optional
  • 3 eggs
DIRECTIONS
  1. Crust: Mix crumbs and butter; press onto bottom of 9-in. springform pan. Bake at 325ºF for 10 minutes if using a silver springform pan. (Bake at 300ºF for 10 minutes if using a dark nonstick springform pan)
  2. Filling: Mix cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, mixing on low speed just until blended. Pour over crust. Bake at 325ºF for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300ºF for 55 to 60 minutes if using a dark nonstick springform pan). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.