Chocolate Velvet Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

1 cup vanilla wafer crumbs
3 tbsp. granulated sugar
16 oz. cream cheese, softened
2 lg. eggs
3 tbsp. almond flavored liqueur
2 tbsp. granulated sugar
1/2 cup chopped pecans
1/4 cup margarine, melted
1/2 cup brown sugar, packed
6 oz. semi-sweet chips, melted
2 cups sour cream

INSTRUCTIONS

Crust:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.

Filling:
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°F for 35 minutes. Increase oven temperature to 425°F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425°F for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

CHEF COMMENTS

Variation:
Substitute 2 tbsp. milk and 1/4 tsp. almond extract for 3 tbsp. almond flavored liqueur.

Tagged: cheesecakes, chocolatechipcheesecake, desserts add tags

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