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Add the cream cheese, granulated sugar and vanilla to a large mixer bowl.
Chocolate Hazelnut Cheesecake
- 18 OREO Cookies, finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 1 tsp. vanilla
- 2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted and slightly cooled
- 1/4 cup hazelnut-flavored liqueur
- 3 eggs
- 2/3 cup fresh raspberries
- 2 Tbsp. powdered sugar
HEAT oven to 325°F.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended.
ADD melted chocolate and liqueur; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
TOP with berries and powdered sugar just before serving.
I baked this cheesecake for an hour and 15 minutes because it seemed too jiggly and I was concerned it would not firm up. I even checked to be sure my oven temp was correct (it was). In the end, the cheesecake was just right so I suggest that you check to see how it bakes in your oven. The photo above was taken when the cheesecake was still slightly warm (yeah, I couldn’t wait) and it was light and creamy. After refrigeration, the texture was slightly firmer.
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