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.