Chocolate Velvet Cheesecake recipe

1 c. vanilla wafer crumbs
1/2 c. pecans, chopped
3 Tb. sugar
1/4 c. margarine, melted
16 oz. cream cheese, softened
1/2 c. brown sugar, packed
2 eggs
6 oz. chocolate chips, melted
2 Tb. milk + 1/4 ts. almond extract
2 c. sour cream
2 Tb. sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan.
Bake at 325* for 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and extract mixture; pour over crust.
Bake at 325* for 35 minutes.
Increase oven temperature to 425*.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.