Smooth, creamy, and oh so sophisticated – that's chocolate velvet cheesecake.

Crust

1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tablespoons granulated sugar

Filling

2 8-oz. pkgs. cream cheese, softened
½ cup packed brown sugar
2 eggs
1 6-oz. pkg. semi-sweet chocolate pieces, melted
3 tablespoons almond flavored liqueur (substitute 2 tablespoons milk and ¼ teaspoon almond extract for almond flavored liqueur)

Topping

2 cups sour cream
2 tablespoons granulated sugar

Directions

Preheat oven to 325 degrees.

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 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 (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.

Increase oven temperature to 425 degrees.

Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.

Loosen cake from rim of pan; cool before removing rim of pan. Chill



About the Author
© Donna Monday
Brownies, Cheesecake, Fudge and more . . .
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