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1
Melt chocolate in medium bowl set over, not in, simmering water, stirring occasionally.
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2
Cool slightly and reserve.
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3
Heat oven to 350F (180C) with oven rack in middle.
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4
Grease sides of a 9-inch (5-cm) springform pan.
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5
To Make the Crust:
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6
Combine pecans, flour, sugar, and melted butter in a medium bowl and press into bottom and slightly up sides of the prepared pan.
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7
Bake 8 to 10 minutes or until pecans are toasted.
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8
To Make the Filling:
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9
Beat cream cheese in bowl of a heavy-duty mixer on Medium speed until creamy and free of lumps.
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10
Scrape down sides of bowl.
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11
Gradually add sugar, scraping down sides of bowl occasionally, and beat until smooth.
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12
Reduce mixer speed to Low and add eggs, one at a time, scraping down sides of bowl after each.
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13
Add flour and beat until smooth.
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14
Bean in whipping cream, reserved chocolate, and vanilla and pour into crust, smoothing the top.
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15
Bake 37 to 43 minutes or until cake edge is set and center (about 2 inches [5 cm] diameter) still jiggles.
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16
After removing cheesecake from oven, run a small metal spatula around cake edge so cheesecake doesnt crack as it cools.
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17
Cool completely in pan on cooling rack, and then refrigerate several hours before cutting.
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18
To serve, release sides of springform pan and cut into slices (it will still be on the pan bottom).
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19
Garnish with whipped cream.
