Yield: 10 servings
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 T 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 T Almond Flavored Liqueur
2 c Sour Cream
2 T 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.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond
extract for almond
flavored liqueur.
Posted by Karen
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