Chocolate Velvet Cheesecake
Crust:
28 vanilla wafers (Nilla wafers)
1/2 cup chopped, toasted pecans
3 tablespoons granulated sugar
4 tablespoons melted butter
Filling:
16 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 large eggs
3 tablespoons amaretto
1 cup semisweet chocolate chips, melted
Topping:
2 cups sour cream
2 tablespoons granulated sugar
Preheat oven to 325 degrees F.
Crush vanilla wafers into crumbs. Stir together crushed wafers, pecans, sugar and butter. Press mixture into bottom of a 9 inch springform pan. Bake at 325 degrees F. for 10 minutes.
Prepare filling. Using high speed of an electric mixer, beat cream cheese, brown sugar and vanilla extract until smooth. By hand or using lowest speed of mixer, stir in the eggs, one by one. Stir in amaretto and melted chocolate chips. Pour over crust and bake for 35 minutes.
After cake has baked for 35 minutes, remove cake from oven and raise heat to 425 degree F. Stir together sour cream and sugar. Spread sour cream mixture over cake. Return to oven and bake at 425 degrees F. for 8-10 minutes.
While cake is hot, gently loosen cake from sides of pan by sliding a knife or an offset spatula between cake and pan. Let cake cool in pan, set on a rack, for about 2 hours. Transfer to refrigerator and chill until very cold (about 3 more hours).
Subject: Re: food 
Tue Jul 31, 2007 9:32 am
