Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Got this recipe on the back of a can of Eaglebrand.I love hazelnut and/or almond paired with chocolate, but it is optional.

Ingredients Nutrition

Directions

  1. Combine crumbs and butter.
  2. Press firmly onto the bottom of 8 1/2 inch (I only have a 9 inch) springform pan.
  3. In mixing bowl,beat cream cheese until fluffy.
  4. Gradually beat in Eaglebrand& eggs until smooth.
  5. Stir in melted chocolate and liqueur.
  6. Pour into prepared pan.
  7. Bake at 300 for 45-50 minutes.
  8. Cool.
  9. Melt bittersweet chocolate with butter,drizzle over cake,Garnish as desired (chopped nuts, strawberries, etc...) Chill.

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