Lightfocus: Recipes: Desserts
Crust:
1 cup finely crushed chocolate sandwich cookies (Oreo cookies)
1 Tbsp. margarine or butter, melted
Filling:
3 (8 oz.) cream cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
3 eggs
8 square Baker's Semi-Sweet Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
Topping:
1/2 cup packed soft brown
1 Tbsp. water
Heat oven to 325(F).
Crust:
Mix crumb and margarine/butter; press onto bottom of 9-inch springform pan. (Take the
sides off while you bake.) Bake 10 min. Let it cool completely.
Filling:
Add the sides of the springform pan.
Beat cream cheese, sugar, & vanilla at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing at low speed after each addition; just until blended.
Blend in melted chocolate and liqueur; pour over crust.
Bake 60-65 minutes ot until center is almost set. (It will look "uncooked" in the center, but it will set once it's cooled.)
Once it's cooked, refrigerate 5 hours or overnight.
Topping:
Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4 - 6
inches from heat 1 to 1 1/2 minutes or until topping is bubbly.