Chocolate Truffle Cheesecake

• 1 1/2 cups chocolate sandwich cookie crumbs
• 2 tablespoons butter or margarine, melted
• 24 ounces Philadelphia brand cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 8 squares baker's semi-sweet baking chocolate, melted, slightly cool
• 1/4 cup hazelnut liqueur (optional)

Instructions:
MIX crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325F for 10 minutes.
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 at 325F for 60 to 65 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.