2 tablespoons butter, melted
3- 8 ounce packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 eggs
1 - 8 ounce bar semi-sweet chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur
Preheat oven to 325 degrees F.
Mix cookies and butter; press onto bottom of 9-inch springform pan. Bake for 10 minutes if using a springform pan.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed until well blended. Blend in melted chocolate and liqueur; pour over crust.
Bake for 60 to 65 minutes or until center is almost set. Run knife or metal spatula around rim to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight before serving.
