Chocolate Velvet Cheesecake

Crust:

1 cup vanilla wafer crumbs

1/2 cup chopped pecans

3 tablespoons granulated sugar

1/4 cup margarine, melted

Filling:

16 ounces cream cheese, softened

1/2 cup packed brown sugar

2 eggs

6 ounces semisweet chocolate chips, melted

3 tablespoons almond flavored liqueur

2 cups sour cream

2 tablespoons granulated sugar

Combine crumbs, pecans, the 3 tablespoons granulated sugar and margarine; press onto bottom of a 9-inch springform pan. Bake at 325 degrees F for 10 minutes.

Combine cream cheese and brown sugar, mixing at medium speed of 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 for 35 minutes. Increase oven temperature to 425 degrees

Combine sour cream and the 2 tablespoons granulated sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 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.