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    Chocolate Velvet Cheesecake


    Source of Recipe


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    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 ea Large Eggs
    6 oz Semi-sweet Chips, Melted
    3 tb Almond Flavored Liqueur*
    2 c Sour Cream
    2 tb Granulated Sugar
    *You can substitute 2 Tablespoons milk and 1/4 teasponn almond extract for the Almond Flavored Liqueur.
    Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for about 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 and return to oven to bake for 10 more minutes.

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


 

 

 


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