Chocolate Fudge Cheesecake

2 (1-oz.) unsweetened chocolate baking squares

½ cup butter, softened
1 cup sugar
2 large eggs

½ cup all-purpose flour
1 ½ tsp vanilla, divided
½ cup semisweet chocolate chips

½ cup chopped pecans, toasted

2 (8-oz.) packages cream cheese, softened
¾ cup sugar
4 large eggs

Chocolate Glaze
Garnishes:  fresh mint sprigs,
Sliced strawberries

1. Microwave chocolate squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds, stirring after 45 seconds.  Stir until smooth.
2.  Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy.  Add 2 eggs, 1 at a time, beating just until blended after each addition.  Add melted chocolate, beating just until blended.
3.  Add flour, beating at low speed just until blended.  Stir in ½ tsp vanilla and chocolate chips.
4.  Sprinkle toasted pecans evenly over bottom of a greased and floured 9-inch springform pan.  Spool batter over pecans.
5.  Beat cream cheese at medium speed with an electric mixer until smooth; add ¾ cup sugar, beating until blended.  Add 4 eggs, 1 at a time, beating just until blended after each addition.  Stir in remaining 1 tsp. vanilla.  Pour cream cheese mixture over brownie batter.
6.  Bake at 325° for 1 hour or until set.  Remove from oven; immediately run knife around edge of pan, releasing sides.  Cool on wire racks.  Spread Chocolate Glaze over top of cooled cheesecake.  Cover and chill 8 hours.  Remove sides of pan before serving.  Garnish, if desired.
            Chocolate Glaze
1 (12-oz.) package semisweet chocolate chips
½ cup whipping cream

Melt chocolate chips and whipping cream in a 2-qt. microwave-safe bowl at HIGH 1 minute or until chocolate begins to melt.  Whisk until chocolate melts and mixture is smooth.