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Chocolate Truffle Cheesecake

October 18, 2009

Crust:
1 1/2 cups finely crushed Oreos
2 tbsp. Butter, melted

Filling:
3-8 oz. Pkg. Cream Cheese
1 cup sugar
1 tsp. Vanilla
3 eggs
8 squares Semi-Sweet Chocolate, melted, slightly cooled
1/4 Frangelico liqueur (hazelnut flavored)

Heat oven to 325

Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.

Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. Blend in melted chocolate and liqueur; pour over crust.

Bake 60 to 65 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim from pan. Refrigerate 4 hours or overnight. Serve with Creamy Raspberry Sauce if desired.

Creamy Raspberry Sauce

Place 2 pkgs (10 oz. Each) frozen raspberries, thawed in heavy 2 quart saucepan. Bring to a boil. Boil over high heat, stirring frequently, 7 minutes. Strain. Stir in 1 tsp. Fresh lemon juice and 3 tbsp. heavy whipping cream.

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