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1
Crust: Place OREO Pieces, almonds and butter in food processor; process until OREO Pieces and almonds are finely ground and mixture is well blended.
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2
Press 2 cups of the crumb mixture onto bottom of each of four 9-inch springform pans (or onto bottom of one pan for trial recipe).
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3
Bake in 350 degrees F-convection oven 8 min.
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4
; cool.
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5
Meanwhile, prepare Filling.
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6
Filling: Microwave chocolate in large microwaveable bowl on HIGH 2 to 5 min.
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7
or until completely melted, stirring after each minute.
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8
Add cream and liqueur; beat with wire whisk until thickened and well blended.
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9
Stand Cakesters, cut-sides down, over crusts around inside rims of pans.
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10
Pour 1-1/2 cups of the chocolate ganache into each pan.
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11
Refrigerate 20 min.
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12
or until set.
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13
Let remaining ganache stand at room temperature until ready to use.
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14
Spoon 1-1/2 cups of the cheesecake filling over ganache layer in each pan.
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15
Top with remaining ganache.
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16
Store in refrigerator.
