Chocolate Velvet Cheesecake

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup brown sugar, packed
2 large eggs
6 ounces semi-sweet chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar


Cooking Directions:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

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 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.

Serving Size: 10
Source: unknown