| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 |
| 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 | |
| 2 | c | Sour cream |
| 2 | Tbsps sugar |
INSTRUCTIONS
CRUST FILLING TOPPING 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. Posted to FOODWINE Digest 22 October 96 Date: Tue, 22 Oct 1996 10:34:52 -0400 From: Rosebud <janetm@ONLINE1.MAGNUS1.COM>
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