Chocolate Velvet Cheesecake

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1 c Vanilla Wafer Crumbs
1/2 c Pecans; chopped
2 tb Granulated sugar
1/2 c Brown Sugar; Packed
6 oz Semi-sweet choclate Chips; Melted
3 tb Granulated sugar
3 tb Almond-flavored liqueur
2 c Sour cream
1/4 c Margarine; Melted
2 lg Eggs
16 oz Cream Cheese; Softened

Original recipe makes 10



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

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