Chocolate Velvet Cheesecake

Servings: 10
Ingredients:

1 c  Vanilla Wafer Crumbs
1/2 c  Chopped Pecans
3 T  Granulated Sugar
1/4 c  Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c  Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 T  Almond Flavored Liqueur
2 c  Sour Cream
2 T  Granulated Sugar

Combine crumbs, pecans, granulated sugar and
margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes. Combine cream
sheese and brown sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in
chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes. Increase oven temperature to
425 degrees F. Combine sour cream and granulated
sugar; carefully spread over cheesecake. Bake at 425
degrees F. 10 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill.
VARIATION:
Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond flavored liqueur.

—–