Chocolate Velvet Cheesecake Recipe

  • 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 overĀ 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.