Ingredients
- 9 springform (pan)
- 2 eggs
- 475 ml sour cream
- 425 ml cream cheese
- 210 gr vanilla wafer crumbs
- 170 gr semi-sweet chocolate
- 110 gr packed brown sugar
- 65 gr pecans (chopped)
- 55 gr margarine
- 22 gr granulated sugar
- 16 ml amaretto
TOPPING: Increase oven temperature to 425. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425, 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate leaves, if desired.
