Crust
1 cup finely crushed chocolate sandwich cookies (Oreo)
1 tablespoon butter or margarine, melted

Mix crumbs and margarine or butter; press onto bottom of a 9-inch springform pan. Remove the sides before baking. Bake for 10 minutes, then let it cool completely.

Filling
24 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
8 squares Baker's Semi-Sweet Chocolate,
    melted and slightly cooled
1/4 cup hazelnut liqueur (optional)

Preheat oven to 325 degrees F. Add the sides of the springform pan.

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

Bake for 60 to 65 minutes or until center is almost set.

After baking, refrigerate 5 hours or overnight.

Topping
1/2 cup packed soft brown sugar
1 tablespoon water

Just before serving, heat broiler. Mix brown sugar and water; spread over cheesecake. Place on cookie sheet. Broil 4 to 6 inches from heat for 1 to 1 1/2 minutes or until topping is bubbly.