: CRUST —
9 oz chocolate wafer cookies
6 TB unsalted butter — melted
: FILLING —
2 lb cream cheese — room
: temperature
5 lg eggs
1 1/2 ts vanilla extract
3 TB whipping cream
4 oz semisweet chocolate —
: chopped
: TOPPING —
1 c butterscotch caramel topping
: purchased
1/2 c whole pecans — toasted
For Crust: Preheat oven to 350?F. Finely grind cookies in processor.
Blend in butter. Press crumb mixture onto bottom and 1 inch up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap
outside of springform pan with foil.
For Filling: Using electric mixer, beat cream cheese in large bowl
until fluffy. Gradually add sugar and beat until smooth. Beat in eggs
1 at a time. Mix in vanilla extract.
Bring cream to simmer in heavy small saucepan. Reduce heat to low. Add
chocolate and stir until mixture is melted and smooth. Remove from
heat.
Pour half of cream cheese mixture into crust. Spoon half of chocolate
mixture over by tablespoons, spacing evenly. Using tip of knife, swirl
chocolate mixture into filling. Spoon remaining cream cheese mixture
over. Spoon remaining chocolate mixture over by tablespoons. Swirl
into filling. Bake until sides are set and center moves slightly when
pan is shaken, about 1 hour 5 minutes. (Cake may crack.) Cool in pan
on rack. Chill overnight.
Using small knife, cut around pan sides to loosen cake. Release pan
sides. Drizzle 1/4 cup caramel sauce over top of cake. Garnish with
whole pecans. Pass remaining sauce separately.
Yields
12 Servings