Chocolate Velvet Cheesecake
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Granulated sugar||3 Tablespoon|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce, softened (2 packages, 8 ounce each)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate pieces||6 Ounce, melted (1 package)|
|Almond flavored liqueur||3 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Combine cream cheese 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° 35 minutes.
Increase oven temperature to 425°.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425°, 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.