CRUST- Mix crumbs and butter; press onto bottom of
9-inch springform pan. Bake at 325 F for 10
FILLING- Beat cream cheese, sugar and vanilla with
electric mixer until well blended. Add chocolate,
liqueur and eggs; mix just until blended. Pour
Bake at 325 F for 55 to 60 minutes or until center
is almost set if using silver springform pan.
(Bake at 300 F for 60 to 65 minutes or until
center is almost set if using a dark nonstick
springform pan.) Run knife around rim of pan to
loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Makes 12
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