Title: Chocolate Velvet Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Vanilla wafer crumbs |
| 3 | tb | Granulated sugar |
| 16 | oz | Cream cheese, softened |
| 2 | | Large eggs |
| 3 | tb | Almond flavored liqueur |
| 2 | tb | Granulated sugar |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Margarine, melted |
| 1/2 | c | Brown sugar, packed |
| 6 | oz | Semi-sweet chips, melted |
| 2 | c | Sour cream |
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.