Recipe - Chocolate Velvet Cheesecake

1 cup Vanilla Wafer Crumbs
3 tablespoon Granulated Sugar
16 ounce Cream Cheese, Softened
2 Large Eggs
3 tablespoon Almond Flavored Liqueur
2 tablespoon Granulated Sugar
One half cup Chopped Pecans
One fourth cup Margarine, Melted
One half cup Brown Sugar, Packed
6 ounce Semisweet Chips, Melted
2 cup Sour Cream

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9inch 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 One fourth teasponn almond extract for almond
flavored liqueur.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip