• 1 c Vanilla Wafer Crumbs
• 1/2 c Chopped Pecans
• 3 tb Granulated Sugar
• 1/4 c Margarine, Melted
• 16 oz Cream Cheese, Softened
• 1/2 c Brown Sugar, Packed
• 2 ea Large Eggs
• 6 oz Semi-sweet Chips, Melted
• 3 tb Almond Flavored Liqueur
• 2 c Sour Cream
• 2 tb Granulated Sugar

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 teaspoon almond extract for almond flavored liqueur.