Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine
cream sheese 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 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 teasponn almond extract for almond flavored liqueur.

Serves 10