DIRECTIONS
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Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
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Beat cream cheese, granulated sugar, flour and vanilla with electric mixer on medium speed until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
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Bake 55 minutes to 1 hour or until center is almost set if using a silver springform pan. (Or, bake at 300 degrees F for 1 hour to 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with powdered sugar and berries just before serving.
How To Press Crumb Mixture Into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.
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