Cheesecake is one of the most popular desserts around today. A simple Google search on "cheesecake" returns over 1.6 million results. Isn't that astounding? What is it about cheesecake that generates such a following? To be honest, I have no idea, but it's been going on for a long time. The earliest known cheesecake recipe is from the 14th century, and cheesy concoctions were popular in ancient Rome. Who are we to fight a tradition with so long a history?

So I thought I'd do my part to satisfy the global hunger for cheesecake data with this Chocolate Velvet Cheesecake recipe. Enjoy it, cheesecake lovers, wherever you are.

Ingredients:

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

Method:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed in 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.

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