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

1. Heat oven to 325F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended.
5. Add melted chocolate and liqueur; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 55 min.
9. to 1 hour 5 min.
10. or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate cheesecake 4 hours.
13. Top with berries and powdered sugar just before serving.

oreo cookies, butter, philadelphia cream cheese, sugar, vanilla, chocolate, hazelnutflavored liqueur, eggs, fresh raspberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-cheesecake-51341.aspx (may not work)