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.