Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch 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 1/4 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
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|Serving Size: 1 Serving (882g)|
|Recipe Makes: 10|
|Calories from Fat: 2524 (85%)|
|Amt Per Serving||% DV|
|Total Fat 280.4g||374 %|
|Saturated Fat 151.1g||756 %|
|Monounsaturated Fat 75.7g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 1027.8mg||316 %|
|Sodium 2575.1mg||89 %|
|Potassium 1244.2mg||33 %|
|Total Carbohydrate 76.6g||23 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 74.8g|
|Protein 51.8g||74 %|
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Calories per serving: 2973
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