Cheesecake ( chocolate velvet )

10 servings

Ingredients

Quantity 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 Large Eggs
6 ounces Semi-sweet Chips, Melted
3 tablespoons Almond Flavored Liqueur
2 cups Sour Cream
2 tablespoons Granulated Sugar

Directions

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.

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