Chocolate Velvet Cheesecake Recipe
Ingredients
| 1 cup vanilla wafer crumbs | ||
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Granulated Sugar | 3 Tablespoon | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| 2 8-oz. pkgs. Cream Cheese, softened | ||
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| 1 6-oz. pkg. semi-sweet chocolate pieces, melted | ||
| 3 tablespoons almond flavored liqueur | ||
| Sour cream | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
Directions
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Combine cream cheese 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° 35 minutes.
Increase oven temperature to 425°.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425°, 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Bake at 325°, 10 minutes.
Combine cream cheese 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° 35 minutes.
Increase oven temperature to 425°.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425°, 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Chef
