Chocolate Velvet Cheesecake
From: Philadelphia Cream Cheese

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tbsp sugar
1/4 cup margarine, melted

Combine crumbs, pecans, sugar, and margarine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.

1 (8-ounce) pkgs. Philadelphia Brand cream cheese, softened
1/2 cup packed brown sugar
2 eggs
1 (6-ounce) pkg. semi-sweet chocolate pieces, melted
3 tbsp almond flavored liqueur

Combine cream cheese 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 for 35 minutes.

2 cups sour cream
2 tbsp sugar

Increase over temperature to 425. Combine sour cream and sugar; carefully spread over cheesecake; Bake at 425 for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.