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1
In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter.
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2
Press onto bottom and 1 1/2 inches up the sides of a greased 9 inch springform pan.
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3
Place pan on a baking sheet.
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4
Bake at 375 for 8 minutes.
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5
Cool on a wire rack.
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6
Reduce heat to 325.
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7
In a mixing bowl, beat cream cheese, sugar, lemon juice, lemon peel and vanilla until smooth.
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8
Add egg yolks; beat on low speed just until combined.
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9
In a small mixing bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture.
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10
Pour into crust.
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11
Return pan to baking sheet.
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12
Bake for 25-30 minutes or until center is almost set.
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13
Cool on a wire rack for 10 minutes.
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14
Carefully run knife around edge of pan to loosen; cool 1 hour longer.
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15
Refrigerate until completely cooled.
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16
In a microwave, melt chocolate and butter.
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17
Cool for 10 minutes.
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18
In a small heavy saucepan, whisk egg yolks, sugar and coffee.
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19
Cook and stir over low heat until mixture reaches 160; stir in vanilla.
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20
Whisk in chocolate mixture.
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21
Set saucepan in ice and stir until cooled, about 2 minutes.
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22
Fold in whipped cream.
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23
Spread over cheesecake and refrigerate until set.
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24
Remove sides of pan.
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25
Garnish with dessert decorations and whipped cream, if desired.
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26
Refrigerate leftovers.
