Chocolate Praline Cheesecake
1 1/3 c Graham cracker crumbs
5 tb Butter -- or margarine; melted
2 tb Honey
12 oz Semisweet chocolate morsels
1/2 c -water -- boiling
2 ts Instant coffee granules
2 pk 8-oz. creamm cheese -- softend
1 c Brown sugar -- packed
4 lg Eggs
1 c Pecans -- coarsely chopped
1/2 c Brown sugar -- packed
1/4 c Heavy cream
1 t Butter -- or margarine
Pecan halves -- for garnish
Preheat oven to 350~. To prepare crust, combine crumbs, butter, and honey in a
9" 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.
Note - the cheesecake, without the topping, may be made 3 days in advance. Keep
cake tightly covered and refrigerated.