Chocolate Hazelnut Cheesecake
melted, slightly cooled
Mix cookies and butter; press onto bottom of 9-inch springform pan. Bake for 10 minutes if using a springform pan.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until well blended. Blend in melted chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set.
Run knife or metal spatula around rim to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight before serving.
Preheat oven to 325 degrees F.