Chocolate Truffle Cheesecake

By Stephanie Boyle

Crust:

1-1/2 cups of crushed chocolate sandwiches (about 18 Oreo cookies)
2 tbsp butter or margarine, melted

Filling:

3 pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
8 squares baker's semi sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)

Directions for Crust:

Mix crumbs and butter, press into a 9 inch pan (preferably spring form if you have one) Bake at 325 degrees F for 10 mins if in a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan)

Directions for Filling:

Mix cream cheese, sugar, vanilla with an electric mixer on medium speed until blended well. Mix in melted chocolate and liqueur. Add eggs, mixing on low speed just to blend gently. Pour over crust.

Bake at 325 degrees F for 55 to 60 minutes or until center is almost set if using a silver springform pan. Bake at 300 degrees F if using a dark non stick springform pan. Run knife or metal spatula around rim to loosen cake, cool before removing rim of pan.

Refrigerate for 4 hours or overnight.

Makes 12 servings.