Chocolate Velvet Cheesecake
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons sugar
1/4 cup margarine, melted
2 pkgs. (8 oz. each) cream cheese, softened
1/2 cup packed brown sugar
1 pkg. (6 oz.) semisweet chocolate
3 tablespoons Amaretto
2 cups sour cream
2 tablespoons sugar
Crust: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325ºF for 10 minutes.
Filling: Combine cream cheese and brown sugar, mixing at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325ºF for 35 minutes.
Topping: Increase oven temperature to 425ºF. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425ºF for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.