Chocolate Velvet Cheesecakecakes, cheesecakes, desserts 1 cup vanilla wafer crumbs 1/2 cup chopped pecans 3 tablespoon granulated sugar 1/4 cup margarine, melted 16 oz cream cheese, softened 1/2 cup brown sugar, packed 2 each large eggs 6 oz semi-sweet chips, melted 3 tablespoon almond flavored liqueur 2 cup sour cream 2 tablespoon granulated sugar 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. |
