Chocolate Velvet Cheesecake

• 1 c. vanilla wafer crumbs
• 1/2 c. chopped pecans
• 3 Tbsp. granulated sugar
• 1/2 c. Parkay margarine
• 2 (8 oz.) pkg. Philadelphia cream cheese, softened
• 1/2 c. packed brown sugar
• 2 eggs
• 16 oz. pkg. semi-sweet chocolate pieces
• 2 Tbsp. milk
• 1 tsp. vanilla extract
• 2 c. sour cream
• 2 Tbsp. granulated sugar
• mint candies (garnish)

1. Combine crumbs, nuts, 3 tablespoons granulated sugar and margarine.
2. Press onto bottom of 9-inch spring-form pan.
3. Bake at 325u0b0 for 10 minutes.
4. Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended.
5. Add eggs, one at a time, mixing well after each.
6. Blend in chocolate, milk, and vanilla extract; pour over crust.
7. Bake at 325u0b0 for 35 minutes. Combine sour cream and 2 tablespoons granulated sugar; carefully spread over cheesecake.
8. Bake at 425u0b0 for 10 minutes.
9. Loosen cake from rim of pan.
10. Cool before removing rim of pan.
11. Chill.
12. Garnish with mint candies.

vanilla wafer crumbs, pecans, sugar, parkay margarine, philadelphia cream cheese, brown sugar, eggs, semisweet chocolate pieces, milk, vanilla extract, sour cream, sugar, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1 (may not work)