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    Chocolate Velvet Cheesecake

    Source of Recipe


    List of Ingredients

    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

    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.
    Substitute 2 Tablespoons milk and 1/4 teasponn almond
    extract for almond flavored liqueur.





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