Chocolate Velvet Cheesecake

Crust:
1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tbsp. sugar
¼ cup margarine

Filling:
2 pkgs. (8oz each) Philadelphia Brand® cream cheese, softened
½ cup packed brown sugar
2 eggs
1 6oz pkg. BAKERS® Semisweet Real Chocolate Chips, melted
3 tbsp. almond flavored liqueur

Topping:
2 cups sour cream
2 tbsp. sugar

Mix crumbs, pecans, 3 tbsp. of sugar, and margarine. Press onto bottom of
9” springform pan. Bake at 325° for 10 minutes.

Beat cream cheese and brown sugar until well blended. Add eggs, 1 at a time, mixing well after each additional. Blend in chocolate and liqueur. Pour over warm crust. Bake for 35 minutes. Increase oven temp to 425°.

Mix sour cream and 2 tbsp. sugar. Carefully spread sour cream mixture over cheesecake. Bake 10 minutes. Loosen cake from rim of pan; cool before
removing the rim of pan. Refrigerate until ready to serve. Garnish with
chocolate leaves if desired.

10 to 12 servings

TO MAKE CHOCOATE LEAVES:
Wash and dry lemon leaves. Brush leaves with melted semisweet chocolate chips; refrigerate until firm. Carefully pull back leaves from chocolate.
Use it for garish, if desired.