Chocolate Pecan Torte

• 2 cups oreo chocolate cookie crumbs
• 12 cup butter, melted
• 1 cup pecan pieces
• 1 12 cups butter
• 1 cup firmly packed brown sugar
• 2 (8 ounce) packages cream cheese, softened
• 12 cup confectioners' sugar
• 13 cup firmly packed brown sugar
• 4 ounces semisweet baking chocolate
• 13 cup whipping cream

1. Crust: Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan.
2. Praline Nut Layer: Sprinkle pecans over crust.
3. Place butter and brown sugar in saucepan; cook over medium heat until mixture comes to boil.
4. Boil 2 to 4 minutes or until thickened, stirring constantly.
5. Pour over pecans; cool slightly.
6. Cover; freeze 3 hours or until set.
7. Cream Cheese Layer: Beat cream cheese, confectioners' sugar and brown sugar with electric mixer on medium speed until light and fluffy.
8. Spread over Praline Nut Layer.
9. Refrigerate until chilled.
10. Ganache: Melt chocolate with cream in small heavy saucepan; cook on very low heat just until chocolate is melted, stirring frequently.
11. Remove from heat; cool completely.
12. Spread chocolate mixture over cream cheese layer.
13. Refrigerate at least 2 hours before serving.
14. Makes 16 servings.
15. For Easier Cutting: Rinse knife in hot water, a wet knife will slice through this dessert easier and prevent the layers from sticking to the knife.

oreo chocolate, butter, pecan, butter, brown sugar, cream cheese, sugar, brown sugar, chocolate, whipping cream

Taken from www.food.com/recipe/chocolate-pecan-torte-52674 (may not work)