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.