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Chocolate Velvet Cheesecake


Yield: 10 Servings

1 c Vanilla wafer crumbs
3 tablespoon Granulated sugar
16 oz Cream cheese, softened
2 Large eggs
3 tablespoon Almond flavored liqueur
2 tablespoon Granulated sugar
1/2 c Chopped pecans
1/4 c Margarine, melted
1/2 c Brown sugar, packed
6 oz Semi-sweet chips, melted
2 c 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 teaspoon almond extract for almond flavored liqueur.




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