Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb 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 teaspoon almond extract for almond
flavored liqueur.