CHOCOLATE ROYALE CHEESECAKE

PREP: 30min., plus refrigerating
BAKE: 60 min.

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 sq.) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1/4 cup hazelnut liqueur (optional)
4 eggs

MIX crumbs and butter; press onto bottom of 9-in. springform pan. Bake at 325°F for 10 min. if using a silver springform pan. (Bake at 300°F for 10 min. if using a dark, non-stick 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, one at a time, mixing on low speed after each addition until blended. Pour over crust.
BAKE at 325°F for 55 to 60 min. or until center is almost set if using a silver springform pan. (Bake at 300°F for 60 to 65 min. or until center is almost set if using a dark, non-stick srringform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hr. or overnight.

Makes 12 servings.