Chocolate Fudge Cheesecake

Ingredients

• 4 ounce baker's chocolate unsweetened
• 1 cup butter softened
• 2  warm chocolate glaze 
• 32 ounce cream cheese softened
• 4 large eggs 
• 7 large eggs 
• 1 cup flour all-purpose
• 1 sprigs mint leaves fresh sliced
• 0.5 cup pecans toasted chopped
• 1 cup semi chocolate chips 
• 1.8 cups sugar 
• 2 cups sugar 
• 2 teaspoons vanilla 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• microwave
• springform pan

Directions

1. Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
2. Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
3. Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
4. Add 4 eggs, 1 at a time, beating just until blended after each addition.
5. Add melted chocolate, beating just until blended.
6. Add flour, beating at low speed just until blended. Stir in 1 teaspoon vanilla and chocolate morsels. Divide batter evenly between pans, spreading over chopped pecans.
7. Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until blended.
8. Add 7 eggs, 1 at a time, beating just until blended after each addition. Stir in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
9. Bake at 325 for 1 hour and 15 minutes or until set.
10. Remove from oven; cool completely on wire racks.
11. Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
12. Remove sides of pans before serving.
13. Garnish, if desired.