1 c. vanilla wafer crumbs
1/2 c. chopped pecans
3 tbsp. granulated sugar
1/2 c. Parkay butter
2 (8 oz.) pkg. Philadelphia cream cheese, softened
1/2 c. packed brown sugar
2 eggs
16 oz. pkg. semi-sweet chocolate pieces
2 tbsp. milk
1 tsp. vanilla extract
2 c. sour cream
2 tbsp. granulated sugar
mint candies (garnish)

Combine crumbs, nuts, 3 tablespoons granulated sugar and butter. Press onto bottom of 9-inch spring-form pan.

Bake at 325°F for 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate, milk, and vanilla extract; pour over crust.

Bake at 325°F for 35 minutes. Combine sour cream and 2 tablespoons granulated sugar; carefully spread over cheesecake.

Bake at 425°F for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with mint candies.