BASE
1 c Vanilla wafer crumbs
1/2 c Chopped pecans
3 tb Granulated sugar
1/4 c Margarine, melted
BODY
2 pk 8-ounce cream cheese, soften
1/2 c Packed brown sugar
2 ea Eggs
1 pk 6-ounce semi-sweet chocolate
3 tb Amaretto
TOPPING
2 c Sour cream
2 tb Granulated sugar
BASE: Combine crumbs, pecans, granulated sugar and margarine; press
onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese and brown sugar, mixing 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,
35 minutes.
TOPPING: 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. Garnish with chocolate leaves, if desired.
Yields
6 Servings