AWESOME CHOCOLATE CHEESECAKE PECAN PIE

Steps:

• 1. THE CRUST
• 2. Place a rack in the middle position, and pre-heat oven to 375f (190c).
• 3. Gather your ingredients
• 4. Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
• 5. Chef's Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
• 6. Process the pecans and wafers in a food processor until smooth.
• 7. Incorporate the melted butter.
• 8. Press into the bottom of the spring-form pan.
• 9. Bake for 10-minutes, in the pre-heated oven, and allow to cool.
• 10. THE CHEESECAKE
• 11. Gather your ingredients
• 12. In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
• 13. Mix until fluffy.
• 14. Add the eggs, one at a time, make sure each egg is incorporated before adding another.
• 15. Chef's Note: Scrape down the sides of the bowl, between additions.
• 16. Add the 1/2 cup cream, and vanilla extract.
• 17. Beat until fully incorporated.
• 18. Place a rack in the bottom position, and preheat oven to 325f (162c)
• 19. Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
• 20. Pour boiling water into the roasting pan; 1/3 of the way up.
• 21. Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
• 22. Bake in preheated oven for about one hour, or until the cheesecake is set.
• 23. Chef's Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
• 24. Cover, and let cool in the refrigerator up to twenty-four hours.
• 25. THE TOPPING
• 26. Combine all of the ingredients for the topping in a saucepan.
• 27. Bring to a boil, over medium-low heat without stirring.
• 28. Simmer for ten minutes.
• 29. Let cool for 15-20 minutes until slightly thickened.
• 30. Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
• 31. Chef's Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
• 32. Keep the faith, and keep cooking.