Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Top with berries and powdered sugar just before serving.
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
German Chocolate Cheesecake
Omit liqueur. Prepare and bake cheesecake as directed, using 2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate. Cool and refrigerate as directed. Place 1/3 cup evaporated milk, 1/3 cup sugar, 1/4 cup butter or margarine, 1 beaten egg and 1/2 tsp. vanilla in small heavy saucepan; cook on low heat until thickened, stirring constantly. Stir in 1/2 cup BAKER'S ANGEL FLAKE Coconut and 1/2 cup chopped PLANTERS Pecans. Cool. Spread over cooled cheesecake, then refrigerate as directed.
If baking cheesecake in a dark nonstick springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.