BASE 1 c Vanilla wafer crumbs

1/2 c Chopped pecans

3 T Granulated sugar

1/4 c Margarine, melted

BODY 2 pk 8 ounce cream cheese, soften

1/2 c Packed brown sugar

2 Eggs

1 pk 6 ounce semi sweet chocolate

3 T Amaretto

TOPPING 2 c Sour cream

2 T Granulated sugar

BASE: Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese and brown sugar, mixing at medium speed 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, 35 minutes.

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.