Chocolate Velvet Cheesecake
Crust:
1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 Tbsp. granulated sugar
1/4 c. margarine, melted
Filling:
2 -8 oz. packages cream cheese, softened
1/2 c. packed brown sugar
2 eggs
1 -6 oz. package semi-sweet chocolate pieces, melted
3 Tbsp. almond flavored liqueur
Topping:
2 c. sour cream
2 Tbsp. granulated sugar
- Combine crust ingredients.
- Press into bottom of 9 in. springform pan.
- Bake at 325 for 10 minutes.
- Combine cream cheese and brown sugar.
- Mix at medium speed 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 for 35 minutes.
- Increase oven temperature to 425.
- Combine sour cream and sugar; spread carefully over cheesecake.
- Bake at 425 for 10 minutes.
- Chill before removing rim.
- Garnish with chocolate leaves.
- To make chocolate leaves:
- Wash and dry lemon, grape, or rose leaves.
- Brush with melted chocolate; chill.
- Carefully peel back leaves from chocolate.
- Liqueur variation:
Substitute 2 Tbsp. milk and 1/4 tsp. almond extract for almond flavored liqueur.