Chocolate Velvet Cheesecake

 

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Crust 1 cup vanilla wafer crumbs 1/2 cup chopped pecans 3 tablespoons granulated sugar 1/4 cup margarine, melted Filling 16 ounces cream cheese, softened 1/2 cup packed brown sugar 2 eggs 6 ounces semisweet chocolate chips, melted 3 tablespoons almond flavored liqueur 2 cups sour cream 2 tablespoons granulated sugar

The Directions

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of 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 for 35 minutes.

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.