Ingredients:
J1/2 cups (16) crushed creme filled chocolate cookies
1/2i cup margarine melted
3 (8-oz.) packages Philadelphia Brand cream cheese, softened
1 (14-oz.) can sweetened
condensed milk
3 eggs
I (12-oz.) package semi–sweet
ch. ocolale pieces, melted
1 tsp. vanilla
‘i1 cup margarine
1⁄2 cup powdered sugar
1 (6-oz.) package semi-sweet chocolate pieces, melted, cooled
2 Tbsp. orange flavored
liqueur
Instructions:
Combine crumbs and margarine, press onto bottom of 9″ springfonn pan. Combine cream cheese and milk, mixing at medium speed on mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300° for 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Beat margarine and sugar until light and fluffy. Add chocolate and liqueur, mixing until well blended. Spread over top and sides of cheesecake. Chill. Remove from refrigerator 30 minutes before serving. Garnish with chocolate curls, raspberries and powdered sugar, if desired Makes 10 to 12 servings.
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