Double-Hazelnut Truffle Cheesecake

• 18 vanilla creme-filled chocolate sandwich 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 sugar
• 1 tsp. hazelnut extract
• 1/2 tsp. ground cinnamon
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1/4 cup hazelnut-flavored liqueur
• 3 eggs

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Bake 10 min.
4. Beat cream cheese, sugar, extract and cinnamon in large bowl with mixer until 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 or until center is almost set.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Refrigerate cheesecake 4 hours.

vanilla creme, butter, philadelphia cream cheese, sugar, hazelnut, ground cinnamon, chocolate, hazelnutflavored liqueur, eggs

Taken from www.kraftrecipes.com/recipes/double-hazelnut-truffle-cheesecake-162454.aspx (may not work)