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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: 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 teasponn almond extract for almond
flavored liqueur.
| Ingredients:
1 Cup(s) vanilla wafer crumbs 2 ea large eggs
1/2 Cup(s) chopped pecans 6 oz semi-sweet chips, melted
3 Tablespoon(s) granulated sugar 3 tb almond flavored liqueur
1/4 Cup(s) margarine, melted 2 c sour cream
16 Ounce(s) cream cheese, softened 2 tb granulated sugar
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