Chocolate Fudge Cheesecake

• 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
• Garnishes: fresh mint sprigs, sliced strawberries

1. Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake at 325u0b0 for 1 hour and 15 minutes or until set. Remove from oven; cool completely on wire racks.
7. 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.
8. 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.

pecans, unsweetened chocolate baking squares, butter, sugar, eggs, flour, vanilla, semisweet chocolate, cream cheese, sugar, eggs, vanilla, fresh mint sprigs

Taken from www.myrecipes.com/recipe/chocolate-fudge-cheesecake (may not work)