Recipe for cooking chocolate velvet cheesecake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chocolate Velvet Cheesecake

1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 Tbsp. sugar
1/4 c. margarine, melted
16 oz. cream cheese, softened
1/2 c. packed brown sugar
2 eggs
6 oz. semisweet chocolate chips, melted 
3 Tbsp. almond-flavored liqueur
2 c. sour cream
2 Tbsp. sugar

Combine crumbs, pecans, the 3 Tbsp. sugar and margarine; press onto bottom of a 9-in. springform pan. bake at 325 degrees F for 10 mins..

Combine cream cheese and brown sugar, mixing at med. speed of 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 for 35 mins..

Increase oven temperature to 425 degrees F.

Combine sour cream and the 2 Tbsp. sugar. Carefully spread over cheesecake. Bake at 425 degrees F for 10 mins..

Loosen cake from rim of pan. Cool before removing rim of pan. Chill.

Variation
Substitute 2 Tbsp. milk and 1/4 tsp. almond extract or flavoring for almond flavored liqueur.