Double Chocolate-Pecan Cheesecake

1. 1

   Heat oven to 350F.

2. 2

   Melt 1 pkg.

3. 3

   chocolate as directed on package; cool.

4. 4

   Meanwhile, combine cookie crumbs, 1 Tbsp.

5. 5

   sugar and butter; press onto bottom of 9-inch springform pan.

6. 6

   Chop half of the remaining chocolate; set aside.

7. 7

   Beat cream cheese and remaining sugar in large bowl with mixer until blended.

8. 8

   Add melted chocolate and vanilla; mix well.

9. 9

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

10. 10

    Stir in 1/3 cups nuts and chopped chocolate; pour over crust.

11. 11

    Bake 55 min.

12. 12

    to 1 hour or until center is almost set.

13. 13

    Run knife around rim of pan to loosen cake; cool before removing rim.

14. 14

    Refrigerate cheesecake 4 hours.

15. 15

    Meanwhile, shave remaining chocolate.

16. 16

    (See tip.)

17. 17

    Brush about 1 tsp.

18. 18

    corn syrup onto small area on side of cheesecake; press some of the nuts into syrup.

19. 19

    Repeat with remaining syrup and nuts until side of cheesecake is evenly coated with nuts.

20. 20

    Garnish top of cheesecake with shaved chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.