Chocolate Royal Cheesecake
1-1/2 cups
crushed OREO Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
1/4 cup hazelnut liqueur (optional)
4 eggs
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if
using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto
bottom of pan. Bake 10 minutes.
Beat cream cheese, granulated sugar, flour and vanilla with
electric mixer on medium speed until well blended. Add melted chocolate and
liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each
addition just until blended. Pour over crust.
Bake 55 minutes to 1 hour or until center is almost set if
using a silver springform pan. (Or, bake at 300°F for 1 hour to 1 hour 5 minutes
or until center is almost set 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. Top with powdered sugar and
berries just before serving.
How To Press Crumb Mixture Into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto
bottom of springform pan.
