- 1 1/2 cups crushed OREO Chocolate Sandwich Cookies
- 2 tablespoons butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
- 1/4 cup hazelnut-flavored liqueur (optional)
- 4 eggs
- 1 tablespoon sifted powdered sugar
- 1/3 cup mixed berries
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees 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 degrees 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.