Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and liqueur in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and fruit just before serving.
Kraft Kitchen Tips!
A serving of this sweet treat goes a long way on chocolate flavour.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened.
Stir a few drops of red food colouring into Cool Whip before using as directed.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value
Fat 25 g
Saturated fat 15 g
Cholesterol 100 mg
Sodium 290 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 25 g
Protein 6 g
Makes 16 servings, 1 piece (110 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.