- 1 1/2 cups crushed OREO Chocolate Sandwich Cookies
- 2 tablespoons butter or margarine, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
- 1/4 cup hazelnut-flavored liqueur
- 3 egg
- 2/3 cup raspberries
- 2 tablespoons powdered sugar
- Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add 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 5 minutes or until center is almost set. 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 raspberries and sprinkle with powdered sugar just before serving. Garnish with raspberry leaves, if desired.