FILLING
4 pkg. (8 oz each) Philadelphia Neufcharel Cheese
1/3 less fat than cream cheese. softened
1 cup sugar
2 Tbsp flour
1 tsp vanilla
1 pkg (8 squares) Baker's semi sweet baking
chocolate. melted. slightly cooled
1/4 cup hazelnut liqueur (optional).
4 eggs
CRUST
1 1/2 cups crushed Oreo chocolate sandwich cookies
(about 18 cookies)
2 Tbsp butter or margarine. melted
1/3 cup powdered sugar
1 Tablespoon fresh lemon juice
CRUST
Mix crumbs and butter. Press onto bottom of 9-inch springform pan. Bake at 325 degrees F for 10 minutes, if using a silver springform pan. (Bake at 300 degrees F for 10 minutes if using a dark nonstick springform pan.)
FILLING
Beat Neufcharel cheese, sugar, flour, and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust.
Bake at 325 degrees F for 55 to 60 minutes or until center is almost set, if using a silver springform pan. (Bake at 300 Degrees F for 60 to 65 minutes or until center is almost set, if using a dark nonstick springform pan.).
Push knife or metal spatula around rim of pan to loosen cake. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with sifted powdered sugar and mixed berries.
