Yield: 10 servings
Measure | Ingredient |
---|---|
1 cup | Vanilla Wafer Crumbs |
½ cup | Chopped Pecans |
3 tablespoons | Granulated Sugar |
¼ cup | Margarine, Melted |
16 ounces | Cream Cheese, Softened |
½ cup | Brown Sugar, Packed |
2 eaches | Large Eggs |
6 ounces | Semi-sweet Chips, Melted |
3 tablespoons | Almond Flavored Liqueur |
2 cups | Sour Cream |
2 tablespoons | 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 ¼ teasponn almond extract for almond flavored liqueur.