1 1/2 cups crushed OREO chocolate sandwich cookies (about 18 cookies), Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes in preheated oven to 325 degrees
2 tablespoons melted butter or margarine
4 8 oz packages cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
1 package Bakers semi-sweet baking chocolate, melted and cooled
1/4 cup hazelnut liqueur (optional)
4 large eggs
1 pound sour cream
1. Beat cream cheese, sugar, flour, and vanilla with 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. Fold in sour cream.
2. Bake 55 minutes to 1 hour until center is set. You can also turn oven off and let the cheesecake set for about 30 minutes. 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 cool whip if desired.
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