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Chocolate Truffle Cheesecake


  • 18 Oreo sandwich cookies, finely crushed (about 1 1/2 cups)
  • 2 Tbsp. butter or margarine, melted
  • 3 packages cream cheese, softened (8oz. size)
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  • 1 can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 package Baker's semi-sweet chocolate chunks, melted and slightly cooled
  • 1/4 cup coffee-flavored liqueur (opt.)
  • 4 eggs


Preheat the oven to 300 degrees F if you are using a silver 9 inch springform pan. If you are using a dark, non-stick 9 inch springform pan, set the oven to 275 degrees F. Mix the cookie crumbs and butter together and press firmly into the bottom of the pan and set aside. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sweetened condensed milk and vanilla together until it is well blended. Add the chocolate and mix well. Add the eggs, one at a time, mixing on low speed, until they are just blended. Pour the batter over the crust and bake for 65-70 minutes or until the center is almost set. Run a knife or metal spatula around the rim of the pan to loosen the cake. Let the cake cool before removing the rim of the pan. Refrigerate at least 4 hours or overnight. Store any leftover cheesecake in the refrigerator.


By Robin from Washington, IA

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