www.Life-Excellence.com

by: Donna Monday

Smooth, creamy, and oh so sophisticated " thats chocolate velvet cheesecake.

Crust

1 cup vanilla wafer crumbs

cup chopped pecans

3 tablespoons granulated sugar

Filling

2 8-oz. pkgs. cream cheese, softened

cup packed brown sugar

2 eggs

1 6-oz. pkg. semi-sweet chocolate pieces, melted

3 tablespoons almond flavored liqueur (substitute 2 tablespoons milk and teaspoon almond extract for almond flavored liqueur)

Topping

2 cups sour cream

2 tablespoons granulated sugar

Directions

Preheat oven to 325 degrees.

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 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 (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.

Increase oven temperature to 425 degrees.

Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill until firm.