-CRUST-
1 c Cookie crumbs (the original
-recipe called for vanilla
-wafers, but I figure you
-can never have too much
-chocolate, so I use
-chocolate)
1/2 c Chopped pecans
3 Tbsps sugar
1/4 c Butter
FILLING
2 pk (8-ounce) cream cheese,
-softened
1/2 c Brown sugar, packed
2 Eggs
1 pk (8-ounce) seni-sweet
-chocolate chips, melted
3 Tbsps almond-flavored
-liqueur
TOPPING
2 c Sour cream
2 Tbsps sugar
Mix crumbs, pecans, sugar and margerine and press into 9-inch springform
pan. Bake at 325F for 10 minutes.
Beat cream cheese and brown sugar at medium until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in melted chocolate
and liqueur. Pour over pie crust. Bake at 325 for 35 minutes and remove
from oven. Increase temperature to 425F.
Mix sour cream and sugar; carefully spread over cheesecake. Bake 10
minutes. Looses cake from rim of oan and cool completely. Refrigerate.
This looks nice garnished with chocolate leaves.
Yields
1 Servings