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Instructions |
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Combine crust ingredients and press lightly into bottom of pan.
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Using a food processor or electric mixer combine filling ingredients till mixture is smooth. Pour over crust. Bake at 375 for 50-60 min. Cool on wire rack until completely coll. Cover with plastic wrap an refrigerate for several hours or best overnight.
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Place topping ingredients in a small pot and bring to boil. Cook no more than 2 min. Stir to cool slightly but not completely. Pour mixture overtop of cheesecake.
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Stir together chopped pecans and choc chips and sprinkle over center of cake. Arrange pecans around the outside of cake as markers for sliceing. Servings should be no more than 1 inch wide. Refrigerate till ready to serve.
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Originally Submitted
2/1/2014
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