1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb 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 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.
