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Print this Recipe    Chocolate 23

Chocolate Velvet Cheesecake

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

Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 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; 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 teaspoon almond
extract for almond flavored liqueur.

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