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Best Recipes: Chocolate Velvet Cheesecake
Smooth, creamy, and oh so sophisticated – that’s chocolate velvet cheesecake.
1 cup vanilla wafer crumbs
2 8-oz. pkgs. cream cheese, softened
2 cups sour cream
Preheat oven to 325 degrees.
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes.
Combine cream cheese 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 (or extract and milk); pour over crust. Bake at 325 degrees for 35 minutes.
Increase oven temperature to 425 degrees.
Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill until firm.
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