1-1/2 cups crushed OREO
Chocolate Sandwich Cookies (about 18 cookies)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each)PHILADELPHIA 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
4 eggs

Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.)

Beat cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate and liqueur. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake at 325°F for 55 to 60 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 60 to 65 minutes or until center is almost set if using a dark nonstick springform pan.) Run 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, if desired.