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Chocolate 23

Chocolate 23 is built on Vanilla Wafer Crumbs, Granulated Sugar, Cream Cheese Softened, Brown Sugar Packed, and Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 3 tbsp
• 16 oz
• 1/2 cup
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.

2. 2

   Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.

3. 3

   Add eggs, one at a time, mixing well after each addition.

4. 4

   Blend in chocolate and liqueur; pour over crust.

5. 5

   Bake at 325 degrees F., 35 minutes.

6. 6

   Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake.

7. 7

   Bake at 425 degrees F. 10 minutes.

8. 8

   Loosen cake from rim of pan; cool before removing rim of pan.

9. 9

   Chill.