Categories: Cheesecakes, Chocolate, Cakes/choc. 
      Yield: 10 servings 
  
      1 c  Vanilla Wafer Crumbs                2 ea Large Eggs 
    1/2 c  Chopped Pecans                      6 oz Semi-sweet Chips, Melted 
      3 tb Granulated Sugar                    3 tb Almond Flavored Liqueur 
    1/4 c  Margarine, Melted                   2 c  Sour Cream 
     16 oz Cream Cheese, Softened              2 tb Granulated Sugar 
    1/2 c  Brown Sugar, Packed             
  
  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 teasponn almond extract for almond 
  flavored liqueur.