Chocolate Truffle Cheesecake

1. 1

   Preheat oven to 300F.

2. 2

   Mix crushed cookies and butter; press firmly onto bottom of a 9-inch springform pan.

3. 3

   Beat cream cheese, sweetened condensed milk and vanilla with electric mixer on medium speed until well blended.

4. 4

   Add melted chocolate and liqueur; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set.

8. 8

   Run knife or metal spatula around rim of pan to loosen cake; return cake to oven to cool slowly.

9. 9

   Cool before removing rim of pan.

10. 10

    Refrigerate 4 hours or overnight.

11. 11

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.