1 c vanilla wafer crumbs
1/2 c chopped pecans
3 tbsp 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 tbsp almond flavored liqueur
2 c sour cream
2 tbsp granulated sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325°F, 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°F, 35 minutes. Increase oven temperature to 425°F.
Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425°F 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
VARIATION: Substitute 2 tbsp milk and 1/4 teaspoon almond extract for almond flavored liqueur.