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60+ Minutes |
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Other / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: 1. Mix cookie crumbs (about 18 OREOS, finely crushed) with the melted butter; press onto bottom of 9-inch springform pan. Bake at 325 F for 10 minutes.
2. Beat cream cheese, sugar, flour and vanilla with electric mixer until well blended. Add chocolate, liqueur and eggs; mix just until blended. Pour over crust.
3. Bake at 300 F for 60 to 65 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries, if desired.
Note: The bake times/temp change depending on the springform pan color.
Silver -- 325F, shorter time (55-60 mins)
Black -- 300F, longer (60-65 mins)
Comments: fruit topping optional | Ingredients:
163/2500 Pound(s) flour, white
4 egg
1/4 Cup(s) hazelnut liquor
8 Ounce(s) semi-sweet baking chocolate
1/6 Ounce(s) vanilla extract
326/625 Pound(s) sugar
163/2500 Pound(s) butter
32 Ounce(s) cream cheese
20 Ounce(s) oreo cookies |
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