| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Vanilla Wafer Crumbs |
| 3 | tb | Granulated Sugar |
| 16 | oz | Cream Cheese, Softened |
| 2 | Large Eggs | |
| 3 | tb | Almond Flavored Liqueur |
| 2 | tb | Granulated Sugar |
| 1/2 | c | Chopped Pecans |
| 1/4 | c | Margarine, Melted |
| 1/2 | c | Brown Sugar, Packed |
| 6 | oz | Semi-sweet Chips, Melted |
| 2 | c | Sour Cream |
INSTRUCTIONS
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. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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