Chocolate Velvet Cheesecake
  • Crust:
  • 1 cup vanilla wafer crumbs
  • 1/2 cup chopped pecans
  • 3 tablespoons sugar
  • 1/4 cup margarine, melted
  • Filling:
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 pkg. (6 oz.) semisweet chocolate
  • 3 tablespoons Amaretto
  • Topping:
  • 2 cups sour cream
  • 2 tablespoons sugar
  1. Crust: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325ºF for 10 minutes.
  2. 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.
  3. 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.