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1
Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
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2
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
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3
Stir until smooth.
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4
Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
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5
Add 4 eggs, 1 at a time, beating just until blended after each addition.
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6
Add melted chocolate, beating just until blended.
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7
Add flour, beating at low speed just until blended.
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8
Stir in 1 teaspoon vanilla and chocolate morsels.
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9
Divide batter evenly between pans, spreading over chopped pecans.
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10
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
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11
Add 7 eggs, 1 at a time, beating just until blended after each addition.
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12
Stir in 2 teaspoons vanilla.
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13
Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
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14
Bake at 325u00b0 for 1 hour and 15 minutes or until set.
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15
Remove from oven; cool cheesecakes completely on wire racks.
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16
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
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17
Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
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18
Chocolate Glaze:
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19
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
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20
Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
