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.