Chocolate Velvet Cheesecake

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. VARIATION: Substitute 2 Tablespoons milk and

1/4 teaspoon almond extract for almond flavored liqueur.