- 1 c Vanilla Wafer Crumbs
- 1/2 c Chopped Pecans
- 3 tb 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 tb Almond Flavored Liqueur
- 2 c Sour Cream
- 2 tb 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 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.