CHOCOLATE ROYALE CHEESECAKE
1-1/2 cups crushed Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) 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 spring-form pan (or to 300°F if using a dark nonstick spring-form 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 spring-form 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 spring-form 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.