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Directions:
Preheat oven to 350~. To prepare crust, combine crumbs, butter, and honey in a 9"e springform pan. Press mixture evenly onto bottom of pan. To prepare filling, in top of a double boiler set over simmering (not boiling) water, combine chocolate morsels, water, and coffee. Stir mixture until smooth. Remove top of double boiler from water. Set aside. In a lg. mixing bowl, using an electric mixer set on high speed, beat cream cheese and brown sugar until smooth and fluffy, about 2 mins.
Add eggs, 1 at a time, beating after each addition. Add chocolate mixture; beat until smooth. Beat in pecans. Pour filling over crust; bake cheesecake until center is set, about 1 hr., 25 mins. Place cheesecake on a wire rack and cool completely. Cover and refrigerate for at least 8 hrs. To prepare topping, in a small saucepan, heat brown sugar, cream, and butter over med. heat, stirring until brown sugar dissolves.
Bring mixture to a boil; cook, without stirring, until syrupy and golden brown, about 1 to 2 mins. Remove caramel from heat and let cool for 5 mins. Pour topping over cheesecake, tilting cake to spread evenly. Garnish, if desired, with pecan halves. Remove side of pan. Serve within 2 hrs. of topping.
Filling: - 12 ounces Semisweet chocolate morsels
- 1/2 cup -Water -- boiling
- 2 teaspoons Instant coffee granules
- 2 packages 8-oz. cream cheese -- softened
- 1 cup Brown sugar -- packed
- 4 large Eggs
- 1 cup Pecans -- coarsely chopped
Topping: - 1/2 cup Brown sugar -- packed
- 1/4 cup Heavy cream
- 1 teaspoon Butter -- or margarine
- Pecan halves -- for garnish
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