Chocolate Fudge Cheesecake

Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.

Yield: Makes 2 (9-inch) cheesecakes

Ingredients

• 1/2  cup  toasted, chopped pecans
• 4  (1-ounce) unsweetened chocolate baking squares
• 1  cup  butter, softened
• 2  cups  sugar
• 4  large eggs
• 1  cup  all-purpose flour
• 1  teaspoon  vanilla extract
• 1  cup  semisweet chocolate morsels
• 4  (8-ounce) packages cream cheese, softened
• 1 3/4  cups  sugar
• 7  large eggs
• 2  teaspoons  vanilla
• 2  Chocolate Glaze
• Garnishes: fresh mint sprigs, sliced strawberries

Preparation

Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.

Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.

Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.

Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.

Bake at 325° for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.

Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours. Remove sides of pans before serving. Garnish, if desired.

Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze. For a thinner layer of chocolate on top, divide 1 recipe of glaze between the two cakes.