Chocolate Velvet Cheesecake

• 1 cup vanilla wafer crumbs
• 1/2 cup pecans, chopped
• 3 tablespoons sugar
• 1/4 cup margarine, melted
• 16 oz cream cheese, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 6 oz semi-sweet chocolate chips, melted
• 3 tablespoons almond flavored liqueur
• 2 cups sour cream
• 2 tablespoons sugar

Method

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.

Bake in preheated 325 degrees F. oven for 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, then 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 teaspoon almond extract for almond flavored liqueur.

Contributor: Pat Ciesla

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