1 cup vanilla wafer crumbs
½ cup chopped pecans
3tblsp granulated sugar
½ cup margarine
16oz (450g) cream cheese
½ cup packed Brown sugar
2 large eggs
6oz (170g) semisweet chocolate chips
3tblsp almond flavoured liqueur
2 cups sour cream
2tblsp granulated sugar
Method:
Combine the wafer crumbs, margarine, granulated sugar and pecans, press the resulting mixture into the bottom of a 9 inch (24cm) springform pan
bake at 325° F. (160°C) for 10 minutes.
Combine the brown sugar and cream cheese mixing on medium speed on a electric mixer until well blended.
Add the eggs one at a time, mix well after each addition of eggs.
Blend in melted chocolate and liqueur into the cream cheese brown sugar mixture. Pour the resultant batter over the crust.
Bake at 325°F (160° C.) for 35 minutes, increase the oven temperature to 425° F. (220° C.).
Combine the granulated sugar and sour cream and carefully spread over the cheesecake. Bake at 425°F (215°C) for 10 minutes, remove from oven and loosen the cake from the rim of the pan, cool before removing the rim of the pan. Enjoy: You know how chocolate is smooth and velvety in your mouth, well this chocolate velvet cheesecake does almost the same
