Shelly's Recipe

CHOCOLATE PRALINE CHEESECAKE

Category: Cheesecake

Crust
1 1/3 cups graham cracker crumbs
5 tbsp butter, melted
2 tbsp honey

Filling
12 oz semi-sweet chocolate morsels
1/2 cup boiling water
2 tsp Instant coffee granules
2 (8 oz) pkg cream cheese, softened
1 cup packed brown sugar
4 large eggs
1 cup pecans -- coarsely chopped

Topping
1/2 cup packed brown sugar --
1/4 cup heavy cream
1 tsp butter
Pecan halves -- for garnish

Preheat oven to 350. To prepare crust, combine crumbs, butter, and honey in a 9" springform pan.

Press mixture evenly onto bottom of pan. To prepare filling, in top of a double boiler set over simmering (not boiling) water, combine chocolate morsels, water, and coffee. Stir mixture until smooth. Remove top of double boiler from water. Set aside.

In a large mixing bowl, beat cream cheese and brown sugar until smooth and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition. Add chocolate mixture; beat until smooth. Beat in pecans. Pour filling over crust; bake cheesecake until center is set, about 1 hr., 25 minutes. Place cheesecake on a wire rack and cool completely. Cover and refrigerate for at least 8 hrs.

To prepare topping, in a small saucepan, heat brown sugar, cream, and butter over med. heat, stirring until brown sugar dissolves. Bring mixture to a boil; cook, without stirring, until syrupy and golden brown, about 1 to 2 minutes. Remove caramel from heat and let cool for 5 minutes. Pour topping over cheesecake, tilting cake to spread evenly. Garnish, if desired, with pecan halves. Remove side of pan. Serve within 2 hours of topping.
Note - the cheesecake, without the topping, may be made 3 days in advance. Keep cake tightly covered and refrigerated.