Hatch Chile Chocolate Cheesecake

CRUST
1 cup vanilla wafer crumbs
½ cup chopped pecans
3 tablespoons granulated sugar
¼ cup butter

FILLING
2 8 oz. packages of cream cheese
½ packed brown sugar
2 eggs
1 6 oz. package semi-sweet chocolate chips, melted
3 tablespoons almond-flavored liqueur
3 to 6 hot Hatch chiles, roasted

TOPPING
2 cups sour cream
2 tablespoons granulated sugar

CHILES
Heat oven to 425
Roast Hatch chiles for 45 minutes to an hour until browned on all sides. Place them in a sealed plastic bag for 15 minutes. Peel and seed chiles.

CRUST
Heat oven to 325
Mix crumbs, pecans, granulated sugar and butter. Press mixture onto bottom of 9-inch springform pan. Bake for 10 minutes.

FILLING
Heat oven to 425
Beat cream cheese and brown sugar with mixer until blended well. Add eggs one at a time. Add chocolate and liqueur and mix well. Blend in Hatch chiles one at a time, tasting after each addition to determine desired heat. Pour over hot crust. Bake for 35 minutes.

TOPPING
Mix sour cream and granulated sugar. Spread mixture over cheesecake. Bake for 10 minutes.

Loosen sides of pan and let cool. Once cool, remove sides of pan and refrigerate.

Serve chilled.