Warm Fudge-Filled Cheesecake

            Warm Fudge-Filled Cheesecake

½ cup butter, softened
1/3 cup sugar
1 cup flour
1 T vanilla, divided
2/3 cup chopped pecans
4 (8 oz) packages cream cheese, softened
2 T flour
1 ½ cups sugar
4 eggs
1 (12oz) package semisweet chocolate chips)
¼ cup whipping cream
Sweetened whipped cream

Beat ½ cup butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.  Gradually add 1 cup flour, beating at low speed until blended.  Stir in 1 tsp vanilla and 2/3 cup chopped pecans.  Press into bottom and 1 ½ inches up sides of a 10-inch springform pan.
Bake at 350 for 12 to 15 minutes or until golden.  Cool on a wire rack.
Beat cream cheese and 2 T flour at medium speed with an electric mixer until light and fluffy; gradually add 1 ½ cups sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.  Stir in remaining 2 tsp vanilla.  (Do not overmix.)  Set batter aside.
Combine chocolate chips and ¼ cup whipping cream; microwave on HIGH 1 minute, stirring twice, until melted.
Pour half of batter into prepared crust; dollop with chocolate mixture to within ¾ inch of edge.  Pour remaining batter, starting at outer edge and working toward center.  Place cheesecake on a baking sheet.
Bake at 325 for 1 hour and 10 minutes or until set.  Cool cheesecake on a wire rack 1 hour.  Remove sides of pan.  Serve slightly warm with sweetened whipped cream, if desired.
Note:  Cut leftover cheesecake into slices before refrigerating because chocolate will harden when chilled.

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