Black Bottom Pecan Cheesecake

By Mary-10

Ingredients

• 1/2 (15 oz.) package refrigerated piecrusts
• 1 cup semisweet chocolate morsels
• 3 Tablespoons whipping cream
• 1 (8oz.) package cream cheese softened
• 4 large eggs
• 3/4 cups sugar divided
• 2 tsp. vanilla extract divided
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 3 tablespoons butter or margarine melted
• 1 1/2 cups pecan halves
• Chocolate syrup (optional)

Preparation

Step 1

Preheat oven to 350 degrees
Unroll piecrust
Fit piecrust into a 9 inch pie plate according to package directions.
Fold edges under and crimp
Microwave chocolate morsels and whipping cream in a small glass bowl at medium (50% power) for 1 to 1 1/2 minutes or until morsels begin to melt
Whisk until smoth
Set aside
Beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and salt at medium speed with an electric mixer until smooth.
Pour chocolate mixture into piecrust, spreading evenly
Pour cream cheese mixture over chocolate layer
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar and remaining 1 teaspoon vanilla
Stir in pecans pour over cream cheese layer
Bake at 350 degrees for 55 minutes or until set shielding pie after about 45 minutes to prevent excessive browning
Cool completely on wire rack.
Drizzle each slice with chocolate syrup if desired