Instructions:
-----TOPPING-----
Ingredients:
- 1/2 cup Brown sugar -- packed
- 1/4 cup Heavy cream
- 1 teaspoon Butter -- or margarine
- 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 lg. mixing bowl, using an electric mixer set on high speed,
beat
cream cheese and brown sugar until smooth and fluffy, about 2
mins. 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 mins. 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 mins. Remove caramel from heat and let cool for 5
mins. Pour
topping over cheesecake, tilting cake to spread evenly.
Garnish,
if
desired, with pecan halves. Remove side of pan. Serve within 2
hrs.
of topping.
Note - the cheesecake, without the topping, may be made 3 days
in
advance. Keep cake tightly covered and refrigerated.
Source - Homestyle Recipes Made Easy recipe card
From S. Woodward
