Chocolate Velvet Cheesecakecheesecakes, chocolate 1 cup Vanilla Wafer Crumbs 3 tablespoons Granulated Sugar 16 ounces Cream Cheese; Softened 2 each Large Eggs 3 tablespoons Almond Flavored Liqueur 2 tablespoons Granulated Sugar 1/2 cup Chopped Pecans 1/4 cup Margarine; Melted 1/2 cup Brown Sugar; Packed 6 ounces Semi-sweet Chips; Melted 2 cups 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. |
