CHOCOLATE VELVET CHEESECAKE

Crust
1 C. vanilla wafer crumbs
1/2 C. chopped pecans
3 T. granulated sugar
1/4 C. margarine, melted

Filling
16 oz. cream cheese, softened
1/2 C. packed brown sugar
2 eggs
6 oz. semisweet chocolate chips, melted
3 T. almond flavored liqueur
2 C. sour cream
2 T. granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325ºF for 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed of 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 325ºF for 35 minutes. Increase oven temperature to 425ºF. Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425ºF for 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.